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Artichoke Spinach Salad

12 cups torn fresh spinach
8 green onions, chopped
6 hard-cooked eggs, sliced
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6-1/2 ounces) marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
DRESSING:
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon grated onion

Printed from tasteofhome.com Jul 23, 2008

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Artichoke Spinach Salad cont.

1 cup vegetable oil

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.