All you need is a nice loaf of crusty bread to go with this salad and you have dinner! (how easy was that?!)
½ cup extra virgin olive oil
½ cup red wine vinegar
¼ cup chopped red onion
¼ cup sugar
1 ½ tsp paprika
1 tsp dry mustard powder
1 tsp salt
½ tsp freshly cracked black pepper
10 oz bag baby spinach
4 slices crisply* cooked bacon broken into bits
2 hard boiled eggs, sliced
8 oz artichoke hearts, drained and cut in half
Mix all dressing in a jar and shake. Set aside. Immediately before serving, mix all ingredients in a large salad bowl and toss with the dressing. Enjoy!
* for crisp bacon - preheat oven to 400. Place the bacon side by side on a cookie sheet (do not overlap) cook for 15 minutes and drain on paper towels. Take a cooking scissor and cut into 1/2 inch pieces.