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Spinach, mushroom, green onion, water chestnuts, bacon, hard boiled eggs and croutons with an apple cider vinaigrette dressing.

Spinach Salad

1 large bunch fresh spinach, washed with stems removed
1 package fresh mushrooms, washed, sliced
1 cup bunch green onions, sliced
1 can water chestnuts, sliced, and drained, optional
6 slices bacon, fried and crumbled
2 large eggs, hard boiled, sliced
1 cup croutons
Dressing:
1/2 cup canola oil
1/3 cup apple cider vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup granulated sugar

1. Tear spinach leaves into bite-sized pieces and combine in large salad bowl with remaining ingredients.
   Toss with dressing just before serving. Top with croutons.
2. Combine all ingredients and blend or shake well. Better if made ahead. Refrigerate.
   8 to 12 side servings. Recipe can be doubled. For smaller groups, store salad and dressing separately and use for another meal within 2 days.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories: 525
Calories from fat: 346
Total fat: 38 gm
Saturated fat: 6 gm
Cholesterol: 122 mg
Sodium: 1061 mg
Carbohydrate: 35 gm
Protein: 12 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.