For a tasty twist on the usual, dress up your spinach salad with slices of roast beef and chopped marinated artichoke hearts.
What You Need
Original recipe yields 4 servings
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 small clove garlic, minced
10 cups baby spinach leaves, cleaned, dried
3 Tbsp. KRAFT Shredded Parmesan Cheese
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1/3 cup chopped marinated artichoke hearts
1 tsp. dried rosemary leaves, crushed (optional)
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Let's Make It
Combine lemon juice, oil and garlic. Drizzle over spinach in medium bowl; toss lightly.
Divide spinach evenly among 4 salad plates; sprinkle with cheese.
Top with meat and artichokes; sprinkle with rosemary.
Beef and Spinach Pocket Sandwiches
Prepare lemon juice mixture as directed; set aside. Place spinach in medium bowl. Cut meat into bite-size pieces. Add to spinach along with the artichokes and cheese. Sprinkle with rosemary. Add lemon juice mixture; mix lightly. Spoon evenly into 8 pita bread halves. Makes 4 servings, 2 filled pita halves each.
If using bagged baby spinach, you will need to buy 2 (6-oz.) bags. Store remaining spinach in refrigerator until ready to use.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.