Mushroom Spinach Salad With Tangy Bbq Sauce Dressing

• 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
• 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

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.

baby spinach, mushrooms, water chestnuts, eggs, green onions, bacon, olive oil, barbecue sauce, sugar, cider vinegar, worcestershire sauce, garlic, onion salt, pepper

Taken from www.tasteofhome.com/recipes/mushroom-spinach-salad-with-tangy-bbq-sauce-dressing/ (may not work)