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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week. Ingredients:
1 cup olive oil |
1/2 cup red wine vinegar |
1/4 cup chopped onion |
1/4 cup sugar |
1 1/2 teaspoons paprika |
1 teaspoon dry mustard |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed |
1 8-ounce can spanish artichoke hearts, drained, quartered |
4 bacon slices, fried until crisp, broken into pieces |
2 hard-boiled eggs, thinly sliced |
Directions:
1. Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.
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