• Tedd Long

Spinach Artichoke Salad

From Rose Ann Long.

This is an excellent summer salad.


Ingredients

Dressing:

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


Salad:

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)


Instructions

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.

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