Turkey-Spinach Salad

• 5 gal. spinach leaves, torn
• 1-1/2 cups KRAFT Signature Tangy Tomato Bacon Dressing
• - cooked turkey breasts, julienned
• 1-1/4 gal. plum tomatoes, cut into thin wedges
• 3-3/4 qt. Fresh mushrooms, sliced
• 2-1/2 qt. red onions, thinly sliced, separated into rings

1. For each serving: Toss 2 cups spinach with about 3 Tbsp.
2. dressing.
3. Place on serving plate.
4. Top with 1/2 cup (3 oz.)
5. turkey, 1/2 cup tomatoes, 1/3 cup mushrooms and 1/4 cup onions.
6. Serve with assorted crackers.

spinach leaves, tomato bacon, turkey breasts, tomatoes, fresh mushrooms, red onions

Taken from www.kraftrecipes.com/recipes/-2186.aspx (may not work)