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Mushroom Spinach Salad
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4 to 6 cups torn fresh spinach
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 cup cherry tomatoes
1/4 cup bacon bits
2 green onions, sliced
DRESSING:
6 tablespoons vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
1-1/2 teaspoons ground mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
Pepper to taste
In a large bowl, toss the first six ingredients. In a jar with tight-fitting lid,
combine all dressing ingredients and shake well. Pour over salad and toss. Serve
immediately.
Yield: 4 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |