Baby Spinach And Artichoke Salad

Spinach and artichoke salad

Baby spinach and artichoke salad

A Happy New Year to one and all!

If you dabble in intoxicating substances, I sincerely hope that right now it doesn’t feel as though your eyeballs are trying to unilaterally declare independence, and tunnel out of the back of your skull.

Shopping for our New Year’s Eve dinner was not an overwhelmingly pleasant experience.

You know you’re in trouble when the number of hand-baskets and shopping trolleys stashed outside the store you are about to enter is very small indeed.

Far too many people, in much too small a space, grasping at a rapidly dwindling supply of good quality produce.

People were not exactly shy when it came to the abandonment of common decency and good manners, if it was going to get them that nice looking bunch of spring onions you had in your sights.

I was attempting to put together a salad to go with the ribeye roast we were having. Easier said than done, when you’re battling to even get near the vegetables. If I wasn’t being elbowed out of the way, I was having to navigate a passage around  old friends who had decided that a densely populated corner of a supermarket aisle was the perfect time and place for a catch-up natter.

With my  stress levels rising, an idea came to me, like a life jacket thrown to a drowning man.

Spinach, artichokes, bada boom bada bing, sun-dried toms, olives, capers, bish bash bosh. In the basket with ’em. Wallop. Outahere…!

Baby Spinach and Artichoke Salad

Ingredients

  • 100g of fresh baby spinach
  • 10 pre-cooked artichoke hearts, cut into thirds
  • 150g sun dried tomatoes in oil
  • 5 spring onions (scallions)
  • about 20 or so black olives
  • 4 tsp of capers
  • 2 tbsp white wine vinegar
  • salt and freshly ground black pepper

Method

  • Wash and drain the spinach. Place in a large mixing bowl.
  • Thinly slice the spring onions. Add to the bowl.
  • Thinly shred the sun dried tomatoes. Add to the bowl.
  • Add the artichoke hearts, capers, and olives to the bowl.
  • Season the salad with salt and pepper to taste. Mix well.
  • Just before serving, dress with the white wine vinegar. Toss the salad, and serve.

Notes

  • The success of this salad relies on getting hold of good quality  artichoke hearts and sun dried tomatoes. This is especially true of the latter, as we will in effect be dressing the salad with the oil that they come with, so aim for ones that come in a good quality, Paleo-friendly oil.
  • If the oil from the sun dried tomatoes isn’t sufficient for your tastes, add a little extra olive or sesame seed  oil to the salad when you dress it.
  • If your Paleo preferences mean that you don’t want to use white wine vinegar, simply substitute lemon juice.

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One thought on “Baby Spinach And Artichoke Salad

  1. Pingback: Baby Spinach, Red Cabbage, and Clementine Salad | PALEOVIRTUS

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