 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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. 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:
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.
|
|