1/4 c. each red wine vinegar & olive oil
1 clove garlic, minced
1 jar marinated artichoke hearts, sliced, with liquid
1 tsp. sugar
1 tsp. salt
1/2 tsp. each black pepper, dried oregano & rosemary leaves
2 lb. boneless T bone steak, 1' thick, broiled (med.) sliced paper thin
1 lg. onion, thinly sliced
1 doz. cherry tomatoes
1 c. fresh mushrooms, sliced
5 c. fresh spinach, washed & drained

Whisk vinegar into olive oil. Add garlic, liquid from artichoke hearts, sugar, salt, pepper and herbs. Add steak, onion, tomatoes and mushrooms. Marinate 1 hour. Arrange spinach in bowl. Add marinated ingredients and artichoke hearts and toss. Spoon marinade over salad and serve at once. Makes 6 servings.