Spinach Artichoke Salad
From Rose Ann Long.
This is an excellent summer salad.
1 egg (raw)
1 cup vegetable oil
½ cup grated Parmesan cheese
¼ cup red wine vinegar
1 teaspoon pepper
½ tablespoon salt
1 garlic clove minced
16 oz. pasta (ruffles or similar) cooked, drained, cooled
10 oz. fresh baby spinach
8 oz. shredded mozzarella cheese
14 oz. can artichoke hearts (drained & chopped)
14 oz. can hearts of palm (drained & chopped)
4 oz can chopped green chilis (drained)
To prepare the dressing: Process the egg in a food process for 5 seconds. Gradually add the oil, processing constantly until thickened. Add the Parmesan cheese, vinegar, S&P, Garlic. Process until properly thickened. Combine the pasta, spinach, mozzarella, artichoke hearts, hearts of palm and green chilis in a large bowl. Add the dressing and toss to coat. This salad may be served immediately, but the flavor is enhanced if prepared 24 hours in advance.