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Sunday, June 5, 2016

Artichoke Spinach Salad Recipe

The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.

This recipe is: Contest Winning Quick

Prep/Total Time: 15 min.
Yield: 10-12 Servings


12 cups torn fresh spinach
8 green onions, chopped
6 hard-cooked eggs, sliced
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6-1/2 ounces) marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled
1/2 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil


In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 306 calories, 26 g fat (4 g saturated fat), 110 mg cholesterol, 277 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Artichoke Spinach Salad in Country February/March 2003, p49

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