Fresh Salads, Soups and Sauces

Ingredients

• 1 cup olive vinaigrette (see recipe below)
• 1 bag Baby Spinach
• 8 ounce feta cheese, crumbled
• 1 pound baby artichokes, cooked and cut into 6
• 8 bread sticks

• 1 cup pitted nicoise olives (small black olives)
• 1 cup California Olive Ranch extra virgin olive oil
• 1/2 cup lemon juice
• 5 basil leaves
• 1 shallot, chopped
• 1 anchovy
• ground black pepper

Directions

1. Using a blender on low speed, combine all ingredients. Do not over mix.
2. Serve immediately or use within 3 days.

1. Toss 3/4 vinaigrette in with the baby spinach; combine the rest of the vinaigrette with the Baby Artichokes.
2. Finish with cheese and ground black pepper. Serve with bread sticks or croutons. Enjoy!