Simple Spinach Salad

I was hosting a small Morganic lunch at one of our hotels the other day and as a starter, I included one of my favorite baby spinach salads. As easy as it is to make, and as simple the ingredients are- this salad is always refreshing and delicious. Needless to say, it was a success at the luncheon (and looked really bright and pretty on the plates!)

 

Baby Spinach Salad with Roasted Artichokes

(recipe for 2)

Ingredients:

• 3 handfuls baby spinach
• 2 roasted artichokes (just clean artichokes, cut in half, drizzle with olive oil, and bake for about 30-45 minutes at 180C (350F)
• ½ cup sundried cherry tomatoes (or dehydrated cherry tomatoes)
• 2 tbsp toasted pumpkin seeds (take pumpkin seeds and heat a pan on medium and sauté until they get a tiny bit browned. Do not burn!)

Vinaigrette ingredients:

• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Juice from ½ lemon
• 1 tbsp gluten-free tamari
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

 

Instructions:

• Once all the ingredients of the salad have been prepared, throw together on a plate or in a large bowl.
• In a smaller bowl, whisk together all the vinaigrette ingredients (you can change the proportions based on personal taste…I tend to like my vinaigrette tart).
• Either drizzle the dressing over the plated salads or toss all together in a bowl and serve.
• Enjoy!