| 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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