Reviewed: Jul. 16, 2009

I used crumbly sharp cheese! This is the best!!

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kathyannnnn

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Reviewed: Feb. 29, 2008

We loved this salad! I used all the same ingredients as stated but used the amounts we prefer.

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Dec. 30, 2007

The first time I made this I did it per instructions with the marinade from the jar of artichokes. It was very bitter and not a pleasant flavor (I used Native Forest marinated quartered artichokes) it may have been the citric acid in the ingredient list of this product. Anyway, I made this again with just plain canned artichokes in water that I marinated in a simple french vinegrette and about 3 TBS on top of the salad before baking and it turned out wonderful. It's also a very appealing salad to look at. So, three stars as written with pre-marinated chokes and 4 or five using different vinegrette. Will make this often with that minor adjustment! Thanks

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2007

Love it!

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d.jolie

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Reviewed: Jan. 24, 2007

Kind of plain, I think it needed something crunchy to balance out the flavor. May try again, but with pecans perhaps

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Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 5, 2007

It would have been better cold.

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Brandi K

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Reviewed: Nov. 28, 2006

Personally, I LOVED this salad. Others I made it for weren't crazy about the feta or the amount of artichokes though.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 18, 2006

This was very good and looked beautiful on the tray. The only problem I had was with the brand of marinated artichokes I used--they were a bit too vinegary. Next time, I'll try a different brand, or I'll marinate my own. I served it with the Mediterranean Chickpea Salad I from this site and it was a perfect combination.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 9, 2006

We loved this--this time. I had tried this recipe before, but I wasn't willing to use all the marinade from the artichokes since it is so high fat. Then it occurred to me that probably 3 Tbsp would be plenty for this much spinach if I tossed the marinade with the spinach first before putting it on the baking sheet. Worked like a charm. I also coursely chopped the artichoke hearts and used a bit of parmesan in place of the feta. (We had feta several times this week in other dishes and wanted variety.) Cooked for 8 minutes which was plenty. Big hit with everyone. Thanks.

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Feb. 20, 2006

If you love warm spinach salad and artichokes, it's a great combination!

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Victoria

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Reviewed: Feb. 11, 2006

This was good and I like all the ingredients individually, but this is probably a 5 star recipe for those who prefer oil and vinegar recipes. I prefer something a little less tangy and that is the only reason I gave it only 4 stars.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Jul. 18, 2005

SO good! I did make a mistake, though... I thought that 10 oz. of spinach looked like too much, so I just used a 6 oz. bag. I forgot that spinach shrinks so much when cooked! It was still delicious, although I will definitely use the full 10 oz. next time. Even with my mistake, this salad was fabulous! I served it with lasagne and garlic bread, and all of the flavors blended perfectly.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 9, 2005

mmmmmmmmmmmmmm,mmmmmmmmmmmmmm good. I have made this recipe numerous times and really enjoy the salad. So easy to prepare. I never measure, just start with drizzling olive oil on cookie sheet, add as much fresh spinach as possible, marinated artichoke hearts, some garlic salt, sprinkle with bacon bits, drizzle artichoke marinade from the jar over salad (be generous) and add feta cheese over top of salad. If you have a red onion, slice it thin and add it. Makes a complete meal for two. Thanks so much for the recipe....

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BARNSU

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Reviewed: Dec. 2, 2004

This was a wonderful addition to our Thanksgiving dinner! A few thoughts: there was too much feta for my family's taste, but we're not a feta family. I contemplated using canned artichokes bc they're cheaper, but I think the flavor would've really been compromised. Also, the salad looked beautiful on the baking sheet but it took up way too much space; I guess you could dump it all in a bowl, but it just wouldn'tl ook as nice. Lastly, next time I'll add some chicken for my husband, who refused to eat vegetables unless there is an equitable representation of protein in the dish! :) Thanks for a great recipe.

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: Jun. 22, 2004

This was excellent. Like some other reviewers suggested, I added a splash of balsamic vinegar. I used white onions and added a red bell pepper. We've had this as a salad and also as a main dish stuffed inside a pita. Very easy and very tasty.

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HOLIDAY500

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Reviewed: Feb. 2, 2004

I changed this recipe a little after reading the reviews. I used goat cheese with balsamic vinegrette dressing and 1/3 of a red onion... it was a huge hit at the SuperBowl party!

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SARAHV

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Reviewed: Dec. 16, 2003

This recipe is spectacular! SO easy and I really got so many requests to make it again for our Christmas dinner. I also added about 2 Tbsps of balsalmic vinegar before sprinkling the cheese on top! LOVED IT!

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JMSCRUGGS78

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Reviewed: Dec. 10, 2003

I thought this was a pretty yummy salad and I love eating a lot of spinach in my diet so I will definitely make it again. Like some of the other reviewers, I also feel that there was way too much onion. Next time I will use 1/4 of a red onion.

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