Rachael Ray: Baby Spinach & Marinated Artichoke Salad

Rachael Ray: Buddy Valastro Baby Spinach & Marinated Artichoke Salad

After Buddy Valastro shared his recipe for Basil Egg Strata with Rachael Ray, his wife Lisa wanted to share a lighter brunch recipe. She prepared a fresh winter salad, putting together a Baby Spinach and Marinated Artichoke Salad with a delicious vinaigrette. For this recipe, you have the option of adding tuna to make it a complete meal, or you can leave out the tuna and serve it as a side dish.

To get the recipe, click next page.

Rachael Ray: Buddy Valastro Baby Spinach & Marinated Artichoke Salad Recipe Ingredients

• 1/2 tsp Dijon mustard
• kosher salt and freshly ground black pepper
• 4 long-stem marinated artichokes – halved lengthwise
• 2 tsp capers (in salt or brine)
• 3 tbsp white wine vinegar
• 1/4 tsp granulated sugar
• 1/4 C + 2 tbsp extra-virgin olive oil
• 8 C baby spinach
• canned or preserved tuna (optional)
• 1/4 C fresh Parmesan shavings – from a vegetable peeler

Buddy Valastro: Rachael Ray Baby Spinach & Marinated Artichoke Salad Recipe Directions

1. Put the mustard, vinegar, a pinch of salt and pepper, and sugar in a medium mixing bowl, then whisk
2. A little at a time, add in the olive oil while whisking, until the dressing is emulsified
3. When read to serve, add the spinach leaves to the bowl and toss carefully to coat
4. Divide the baby spinach among four large salad plates
5. Put two artichoke halves on opposite ends of each plate
6. If you’re using tuna, flake it out of the can with a fork and distribute evenly over the top of the spinach
7. Sprinkle the salad with capers and top with Parmesan shavings