Spinach Salad with Tangy Vinaigrette Dressing

• 2-1/2 qt. KRAFT FREE Italian Dressing
• 1 cup HEINZ Tomato Ketchup
• 2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 9-1/2 gal. baby spinach leaves
• 2-1/2 qt. mushrooms, sliced
• 2-1/2 qt. chickpeas (garbanzo beans), drained, rinsed
• 50 each hard-cooked eggs
• 3-1/4 cups red onions, cut into thin strips
• 3-1/4 cups OSCAR MAYER Bacon Pieces

1. Mix dressing, ketchup and Worstershire sauce until well blended; cover.
2. Refrigerate until ready to use.
3. For each serving: Place 3 cups spinach in carry-out salad container.
4. Top with 1/2 cup mushrooms, 1/4 cup beans and 1 sliced egg.
5. Sprinkle with 1 Tbsp.
6. each onion and bacon pieces.
7. Place 3 Tbsp.
8. of the dressing mixture in portion cup; seal top.
9. Place cup in salad container; close container lid.
10. Refrigerate until ready to serve.

italian dressing, tomato ketchup, worcestershire sauce, baby spinach leaves, mushrooms, chickpeas, eggs, red onions, oscar mayer

Taken from www.kraftrecipes.com/recipes/-2464.aspx (may not work)