Spinach Artichoke Salad with Basil

This is one of our favorite salad recipes as I received it. Since we get so much lettuce from the CSA I just eyeball the spinach/lettuce amounts instead of using the packaged bags from the store.

1 pkg. fresh tortellini
1 pkg. baby spinach
2 c. fresh basil leaves
1 1/2 c. fresh baby mozzarella balls, cut in half
1 can (14 oz.) artichoke hearts in water
3-4 roasted red peppers (in a jar)
2 c. grape tomatoes, cut in half
1 small red onion, chopped

Cook pasta per package directions. Drain, do not rinse. Chill.

Coarsely chop the spinach, lettuces, basil leaves, artichoke hearts & roasted red peppers. Toss all together lightly and refrigerate.


Lemon Garlic Dressing



1 lemon
1/4 c. red wine vinegar
1 T fresh thyme, chopped
2-3 cloves garlic, finely chopped
1 T coarse salt
3/4 c. extra virgin olive oil

Zest lemon into small deep bowl. Squeeze and all all the juice (1/4 c. or more). Add vinegar and thyme. Smash the garlic smooth with the coarse salt and add to mixture. Whisk in olive oil. Add salt and pepper to taste. Toss with salad.