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Mushroom Spinach Salad with Tangy BBQ Sauce Dressing

Total Time

Prep/Total Time: 20 min.


8-10 servings

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.


  • 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.

Nutrition Facts

3/4 cup: 120 calories, 9g fat (2g saturated fat), 43mg cholesterol, 126mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 3g protein.

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