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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This might have been in TOH, but my neighbor made this recently for pitch-in party. It was so pleasing to the eye and colorful, that we all enjoyed it even before eating. The dressing was just perfect, used sparingly, and everyone copied her recipe. Ingredients:
12 cups fresh spinach, torn |
8 scallions, chopped |
6 hard-boiled eggs, sliced |
1/2 lb fresh mushrooms, sliced |
1 (8 ounce) can sliced water chestnuts, drained |
1 (6 1/2 ounce) jar marinated artichokes, drained and quartered |
8 slices bacon, cooked and crumbled |
1/2 cup cider vinegar |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1 teaspoon onion, grated |
1 cup vegetable oil |
Directions:
1. Combine first 7 ingredients in a large bowl.
2. For dressing, combine vinegar,sugar, salt, mustard, and onion in a blender.
3. Cover and process until smooth.
4. While processing, gradually add oil in a steady stream.
5. Drizzle over salad.
6. Gently toss to coat.
7. Refrigerate leftover dressing.
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