This salad was directly adapted from a great side salad that came from one of the Le Cordon Bleu cookbooks. My daughter has made it multiple times with meals, and so have I. It occurred to me that this would also work great as a main course salad with something added. Shrimp seemed to be just the thing to go with this salad.
I’ve used the frozen artichoke hearts when making this salad. I’m usually happy with the canned, but the frozen just seem to work better here.
Spinach, artichoke, and shrimp salad
1 cup shrimp, cooked
1 cup frozen quartered artichoke hearts, cooked
8-10 black olives, cut in half lengthwise
2 tablespoons roasted pine nuts
Parmesan cheese, freshly grated
3 tablespoons olive oil
1 tablespoon lemon juice
Cook the shrimp and artichokes earlier in the day so they can cool. Cooking 2 minutes once they come to the boil is sufficient for both.
Assemble the salad with the spinach, artichokes, olives, shrimp, and pine nuts. Whisk or shake in a small jar the oil and lemon juice. Spoon the dressing over the salad. Grate Parmesan cheese over the top.