SALAD SEVILLANA

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Salad Sevillana image

Provided by Beth Sexton Stryker

Categories     Salad     Blender     Food Processor     Egg     Quick & Easy     Lunch     Bacon     Artichoke     Healthy     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 12

1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
4 bacon slices, fried until crisp, broken into pieces
2 hard-boiled eggs, thinly sliced

Steps:

  • 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.

*** Explore more Salad Sevillana Recipes »

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