Salad sevillana
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| ½ | cup | Red wine vinegar |
| ¼ | cup | Chopped onion |
| ¼ | cup | Sugar |
| 1½ | teaspoon | Paprika |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | pack | Ready-to-use spinach leaves or 1 pound; stemmed (10-ounce) |
| ; freshspinach | ||
| 1 | can | Spanish artichoke hearts; drained, quartered |
| ; (8-ounce) | ||
| 4 | Bacon slices; fried until crisp, | |
| ; broken into pieces | ||
| 2 | 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.) 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.