Artichoke Spinach Salad

• 12 cups torn fresh spinach
• 8 green onions, chopped
• 6 hard-boiled large 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

1. 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.

fresh spinach, green onions, eggs, mushrooms, water chestnuts, artichokes, bacon, cider vinegar, sugar, salt, ground mustard, onion, vegetable oil

Taken from www.tasteofhome.com/recipes/artichoke-spinach-salad/ (may not work)