Salad Sevillana Recipe
- 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
- 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.
