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Ingredients
- 1 lb fresh spinach
- Dressing
- 2 tablespoons salad oil
- 2 tablespoons garlic flavored vinegar or 2 tablespoons wine vinegar
- 1 (4 ounce) jar artichoke hearts
- 2 -3 ounces Roquefort cheese, crumbled
Method
- Mix oil, vinegar and cheese.
- Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
- Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
- Serve with the dressing.
- This dressing works well with other salad greens.
