Artichoke and Spinach Salad Recipe

Rinse the spinach well and shake off excess water. Dry it completely so the dressing clings instead of pooling.

Add the spinach to a bowl, then scatter the chopped artichoke hearts over the top.

Crumble the blue cheese in larger bits for better texture, then sprinkle it evenly over the salad.

In a small cup, stir together the garlic-flavored vinegar and wine vinegar until combined; a quick whisk helps.

Drizzle the dressing over the salad and toss gently so you don’t bruise the spinach. Serve right away.