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Mushroom Spinach Salad

SUBMITTED BY: Melissa Ward

"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."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (6 ounce) package fresh baby spinach
  • 4 ounces fresh mushrooms, sliced
  • 1 (8 ounce) can 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

  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by Mel
I thoroughly enjoyed this salad. I did substitute the water chestnuts for a jicama and it... MORE


 
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