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Mushroom Spinach Salad with Tangy BBQ Sauce Dressing

 Mushroom Spinach Salad with Tangy BBQ Sauce Dressing
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.
8-10 ServingsPrep/Total Time: 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.
Nutritional Facts: 1 serving (3/4 cup) equals 120 calories,

2 of 2

Mushroom Spinach Salad with Tangy BBQ Sauce Dressing (continued)

Nutritional Facts: 9 g fat (2 g saturated fat), 43 mg cholesterol, 126 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.