Spinach And Artichoke Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
204
FAT
37%
CHOL
1%
SOD
6%

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Ingredients for 6 servings

1 clove garlic, finely chopped

2 (15-ounce) cans artichoke hearts packed in water, drained and sliced

1 tablespoon lemon juice

A handful shredded Parmigiano-Reggiano

3/4 pound, 4 to 5 cups, baby spinach, packed

Salt and pepper

2 tablespoons red wine vinegar

2 teaspoons lemon zest

1/4 to 1/3 cup extra-virgin olive oil

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