Spinach Salad Sevillaña
Sunnyside Cook
A pretty salad that is easy to put together and highlights Spanish flavors.
Ingredients
Salad dressing
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup chopped shallot
- 2 tablespoons plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Salad ingredients
- 1 10- ounce package ready-to-use baby spinach leaves or 1 pound fresh spinach stemmed
- 1 8-ounce can Spanish artichoke hearts drained well, quartered
- 4 bacon slices fried until crispy, drained on paper towels, broken into pieces
- 2 hard-boiled eggs thinly sliced
Instructions
Salad dressing
- Combine oil, vinegar, shallots, sugar, paprika, mustard, salt, and pepper in blender or processor and blend until well combined. (Can be prepared 1 day ahead. Cover and refrigerate.)
Assembling the salad
- Combine stemmed spinach leaves and artichoke hearts in large bowl. Toss with enough dressing to coat generously. Season with salt and freshly ground pepper to taste.
- Top with bacon pieces and sliced eggs. Divide among 4 plates and serve.
Notes
Adapted from a recipe by Beth Sexton Stryker published Bon Appétit (May 1992).
The extra dressing can be used with boiled potatoes or steamed green vegetables to make an instant salad later in the week.