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Mushroom Spinach Salad

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

Printed from tasteofhome.com Nov 19, 2008

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Mushroom Spinach Salad cont.

1/8 teaspoon onion salt
1/8 teaspoon pepper

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.