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Mushroom Spinach Salad
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |