Florentine Meat Salad - cooking recipe

Ingredients

1 1/2 lb. cooked beef, lamb or veal, cut in 1/4-inch julienne strips
3/4 c. Italian dressing
6 oz. fresh spinach, washed and drained
1 (14 oz.) can artichoke hearts, halved
2 small onions, sliced into thin rings
1/2 c. salad olives, drained
4 small Italian tomatoes, cut into wedges

Preparation

Place meat strips in plastic bag or bowl; add Italian dressing, turning to coat strips.
Tie bag securely or cover bowl and marinate in refrigerator 3 hours or longer.
Tear spinach into pieces and place in large salad bowl.
Drain marinade from meat, reserving marinade.
Add meat, artichoke hearts, onions and olives to spinach; toss lightly.
Add tomatoes and reserved marinade, as desired, and toss lightly to combine.
Makes 6 servings.