MUSHROOM SPINACH SALAD WITH TANGY BBQ SAUCE DRESSING

Mushroom Spinach Salad with Tangy BBQ Sauce Dressing image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 15

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Ingredients

1 package (6 ounces) fresh baby spinach
4 ounces fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
2 hard-boiled large 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

Steps:

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.

Nutrition Facts : Calories 120 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 126mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.