Italian White Bean and Artichoke Salad

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“I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients in a small bowl whisk.
  2. Combine spinach and remaining ingredients in large bowl.
  3. Drizzle with vinaigrette.
  4. Toss gently.

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