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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach and Artichoke Salad Recipe

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This recipe for Spinach and Artichoke Salad is from FULLERS FLY IN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices bacon
1/4 c. mayonnaise
2 tsp. apple cider vinegar
1 tsp. dried tarragon
1/4 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1 pkg. (5 oz.) baby spinach leaves
1/2 small had radicchio, chopped, 2 cups
1 can (14 oz.) artichoke hearts, drained, quartered 1 1/4 cups
1 c. cherry tomatoes, halved
Directions:
Directions:
In nonstick skillet over medium heat, cook bacon until crisp, 8-10 minutes, turning halfway through; drain on paper towels. When cool enough to handle, break into small pieces; reserve.

In bowl, whisk together mayonnaise, vinegar, tarragon, sugar, salt and pepper. In serving bowl, toss spinach with radicchio, artichoke hearts, tomatoes and bacon. Just before serving, drizzle with dressing and toss.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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