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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Ingredients:
12 cup(s) torn fresh spinach |
8 green onions, chopped |
6 hard-cooked eggs, sliced |
1/2 pound(s) fresh mushrooms, sliced |
1 8-ounce can(s) sliced water chestnuts, drained |
1 6 1/2-ounce jar(s) marinated artichokes, drained and quartered |
8 bacon strips, cooked and crumbled |
1/2 cup(s) cider vingar |
1/2 cup(s) sugar |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ground mustard |
1 teaspoon(s) grated onion |
1 cup(s) vegetable oil |
Directions:
1. • In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing. Yield: 10-12 servings.
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