ARTICHOKE SPINACH SALAD

12 cups torn fresh spinach

8 green onions, chopped
6 hard boiled eggs, sliced
1/2 lb fresh mushrooms, sliced
1 can (8-oz) sliced water chestnuts, drained
1 jar (6.5-oz) marinated artichoke hearts, drained and quartered
8 low-sodium bacon strips, cooked and crumbled

Combine all the above ingredients in a large salad bowl; set aside.

DRESSING:
1/2 cup cider vinegar
1/2 cup Splenda Granular or equivalent amount of your favorite sweetener
1/4 tsp salt, optional
1/2 tsp ground mustard
1 tsp grated onion
1 cup olive or canola oil

In a blender, combine vinegar, Splenda, salt, mustard and onion; cover and process until smooth. While processing, gradually add the oil in a steady stream.

Drizzle dressing over salad and toss to coat.

Any leftover dressing should be refrigerated.

Yield: 10-12 servings

Recipe idea and photo from TOH 2008. I redid recipe to make it more diabetic-friendly.