1 bunch fresh baby spinach or curly spinach
2-3 fresh roma tomatoes
1 can or jar artichokes in brine
1/2 cup cashews
fat free balsamic vinaigrette
Wash and tear spinach into bite size pieces, cut up roma tomatoes into bite size pieces, rinse brine water off of artichokes and quarter them. Heat cashews in microwave for about 10-15 seconds (they will burn if you go longer than that), season to taste with the garlic powder, pepper, rice vinegar and balsamic vinaigrette. Mix well.