- 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
- 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.