Ingredients
12 cups torn fresh spinach8 green onions, chopped6 hard-boiled large eggs, sliced1/2 pound fresh mushrooms, sliced1 can (8 ounces) sliced water chestnuts, drained1 jar (6-1/2 ounces) marinated artichokes, drained and quartered8 bacon strips, cooked and crumbledDRESSING:1/2 cup cider vinegar1/2 cup sugar1/2 teaspoon salt1/2 teaspoon ground mustard1 teaspoon grated onion1 cup vegetable oil
Preparation
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.
