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Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 120
  • Fat:
  • 9 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 43 mg
  • Sodium:
  • 126 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Mushroom Spinach Salad

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.

SERVINGS

 8-10

CATEGORY

 Salads

PREP

 20 min.

TOTAL

 20 min.

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 barbecue sauce
  • 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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008