Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week.
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 tsppaprika
1 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
10 oz package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
8 oz 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.