FriendsEAT New York

SALAD SEVILLANA

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Reference:

Bon App�tit, May 1992 Beth Sexton Stryker: Redding, Connecticut

Prep:

Active time: 1 hr Start to finish: 1 hr

Servings:

Serves 4.

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Submitted by:

Foodie

Ingredients

cup olive oil

1/2

cup red wine vinegar

1/4

cup chopped onion

1/4

cup sugar

1/2 tsp paprika

tsp dry mustard

tsp salt

1/2

tsp black pepper

10-ounce package ready-to-use spinach leaves or 1 pound fresh

spinach, stemmed

8-ounce can Spanish artichoke hearts, drained, quartered

bacon slices, fried until crisp, broken into pieces

hard-boiled eggs, thinly sliced

Directions

Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)

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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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