| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | May 1992 | 1 | servings |
INGREDIENTS
| 1 | c | Olive oil |
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Chopped onion |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Paprika |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | pk | Ready-to-use spinach leaves or 1 pound; stemmed (10-ounce) |
| ; freshspinach | ||
| 1 | cn | Spanish artichoke hearts; drained, quartered |
| ; (8-ounce) | ||
| 4 | Bacon slices; fried until crisp, | |
| ; broken into pieces | ||
| 2 | Hard-boiled eggs; thinly sliced |
INSTRUCTIONS
Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve. Serves 4. Bon Appetit May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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