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Mushroom Spinach Salad with Tangy BBQ Sauce Dressing Recipe

Mushroom Spinach Salad with Tangy BBQ Sauce Dressing Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8-10 servings


  • 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
  • 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


  • 1. 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.

Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.