Mushroom Spinach Salad Recipe

Mushroom Spinach Salad Recipe photo by Taste of Home

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I found this recipe in our newspaper and couldn't wait to try it. The tangy hint of barbecue sauce in the dressing makes it a big hit with my family.

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Mushroom Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

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Ingredients

1 package (6 ounces) fresh baby spinach
4 ounces fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
2 hard-cooked eggs, coarsely chopped
1/4 cup thinly sliced green onions
2 bacon strips, cooked and crumbled
DRESSING:
1/3 cup olive oil
3 tablespoons KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon onion salt
1/8 teaspoon pepper

Directions

In a large salad bowl, toss the spinach, mushrooms, water chestnuts, eggs, onions and bacon. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat. Serve immediately. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 120 calories, 9 g fat (2 g saturated fat), 43 mg cholesterol, 126 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Mushroom Spinach Salad in Country Woman Christmas Annual 2004, p37