Best 5 Artichoke Spinach Salad Recipes

Indulge in a symphony of flavors with our tantalizing artichoke spinach salad, a culinary masterpiece that caters to diverse dietary preferences. This delectable dish boasts a vibrant array of textures and colors, inviting you on a delightful culinary journey. Featuring tender artichoke hearts, baby spinach, juicy tomatoes, crisp cucumbers, and a symphony of herbs, this salad offers a delightful balance of flavors. Whether you prefer a classic vinaigrette dressing or a creamy avocado dressing, our recipe provides two irresistible options to complement the salad's natural goodness. For a gluten-free and vegan delight, explore our special variation that caters to your dietary needs without compromising on taste. Get ready to impress your palate with this versatile and flavorful artichoke spinach salad, a true testament to the culinary arts.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE PASTA SALAD

Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

HOT SPINACH AND ARTICHOKE SALAD

Hot Spinach and Artichoke Salad image

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

Provided by EMLUCIA

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 (10 ounce) package spinach - rinsed, stemmed, and dried
1 red onion, thinly sliced
1 (8 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g

ARTICHOKE SPINACH SALAD

Artichoke Spinach Salad image

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

12 cups torn fresh spinach
8 green onions, chopped
6 hard-boiled large eggs, sliced
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6-1/2 ounces) marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
DRESSING:
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil

Steps:

In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD

Rachael Ray's Spinach Artichoke Pasta Salad image

Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.

Provided by Shirl J 831

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon, juice of, small
6 ounces Baby Spinach, chopped
1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
1/3 lb ricotta cheese, crumbled
1/2 cup pitted black olives, such as kalamata, coarsely chopped
1/2 medium red onion, chopped
1/2 cup fresh flat-leaf Italian parsley, chopped
1 lb penne or 1 lb other short pasta, cooked al dente, cooled and well drained
coarse salt, to taste
fresh ground pepper

Steps:

Combine the first three ingredients in the bottom of a serving bowl.
Add remaining ingredients to the bowl and toss till well combined.
Season with salt and pepper and serve.
This makes 8 side dishes.

ARTICHOKE AND SPINACH SALAD

Artichoke and Spinach Salad image

Make and share this Artichoke and Spinach Salad recipe from Food.com.

Provided by Tonkcats

Categories < 15 Mins

Time 10m

Yield 1 salad

Number Of Ingredients 5

Ingredients

1 lb fresh spinach
2 tablespoons salad oil
2 tablespoons garlic flavored vinegar or 2 tablespoons wine vinegar
1 (4 ounce) jar artichoke hearts
2 -3 ounces Roquefort cheese, crumbled

Steps:

Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other salad greens.

Tips:

Select Fresh Ingredients: Use fresh artichokes, spinach, and other vegetables for the best flavor and texture.
Prep Artichoke Hearts Properly: To clean artichoke hearts, remove the tough outer leaves and choke (fuzzy center). Cut the hearts into quarters or desired shapes.
Marinate Artichoke Hearts: Marinating artichoke hearts in a mixture of olive oil, lemon juice, and herbs enhances their flavor.
Use Quality Cheese: Opt for high-quality Parmesan or Feta cheese for a richer taste.
Make Homemade Dressing: Prepare a simple vinaigrette dressing using olive oil, balsamic vinegar, Dijon mustard, and honey for a healthier option.
Add Crunchy Elements: Incorporate nuts, seeds, or croutons for added texture and flavor.
Serve Immediately: Artichoke spinach salad is best enjoyed immediately after assembling to prevent the spinach from wilting.

Conclusion:

The artichoke spinach salad is a delightful and nutritious dish that combines the unique flavors of artichoke hearts, baby spinach, and a tangy dressing. With its vibrant colors and textures, this salad makes for an impressive appetizer or side dish. The addition of sun-dried tomatoes, roasted pine nuts, and crumbled cheese provides a burst of flavor and crunch, making this salad a delightful treat. Whether you're following a vegetarian or simply seeking a healthy and flavorful meal, this artichoke spinach salad is a must-try recipe. Experiment with different ingredients and dressings to create your own signature salad that will impress your family and friends.