top of page
  • Writer's pictureTedd Long

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.

14 views0 comments

Recent Posts

See All


bottom of page