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Artichoke Spinach Salad
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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
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.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |