Salad Sevillana

• 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

1. Combine first 8 ingredients in blender or processor and blend until well combined and frothy.
2. (Can be prepared 1 day ahead.
3. Cover and refrigerate.)
4. Combine spinach, artichoke hearts, bacon and eggs in large bowl.
5. Toss with enough dressing to coat generously.
6. Divide among 4 plates and serve.

olive oil, red wine vinegar, onion, sugar, paprika, mustard, salt, black pepper, fresh spinach, spanish artichoke, bacon, eggs

Taken from www.epicurious.com/recipes/food/views/salad-sevillana-1879 (may not work)