Spinach Salad with Artichokes, Potatoes, and Green Beans

CHEF: Cary Wolfson
CATEGORY: Salads
FOOD MOOD: Quick and Easy
CUISINE: New American Regional Recipes
SERVINGS: 4
INGREDIENTS
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped onion
1/4 cup sugar
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed
1 8-ounce can Spanish artichoke hearts, drained, quartered
6 boiled chilled sliced red bliss potatoes
4 oz. fresh green beans, blanched and shocked

METHOD
Combine first 8 ingredients in blender or processor and blend until well combined. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine spinach, artichoke hearts, potatoes and green beans in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

PREP TIME: approx. 20 minutes