Spinach And Artichoke Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
172
FAT
41%
CHOL
1%
SOD
5%

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Ingredients for 6 servings

3/4 pound baby spinach (4-5 cups), packed

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

1 clove garlic, finely chopped

2 teaspoons lemon zest

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1/4-1/3 cup extra virgin olive oil (EVOO)

Salt and pepper

A handful of shredded Parmigiano Reggiano cheese

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