ARTICHOKE SPINACH SALAD Dawn Lindsay

12 cups torn fresh spinach

8 green onions chopped

6 hard cooked eggs, sliced

½ pound fresh mushrooms, sliced

8 oz can sliced water chestnuts, drained

6-1/2 oz jar marinated artichokes, drained and quartered

8 bacon strips, cooked and crumbled

Dressing:

½ cup cider vinegar

½ cup sugar

½ teaspoon salt

½ 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.