Spinach Salad

Fresh spinach salad with mushroom, green onions, water chestnuts, bacon crumbles, sliced hard-boiled eggs and croutons tossed with an apple cider vinaigrette.

Recipe Ingredients:

1 large bunch fresh spinach, washed with stems removed
1 package fresh mushrooms, washed, sliced
1 bunch green onions, sliced
1 (8-ounce) can sliced water chestnuts, sliced, drained and rinsed (optional)
6 slices bacon, fried and crumbled
2 large eggs, hard-cooked, sliced
1 cup croutons

Dressing:
1/2 cup light olive
1/3 cup apple cider vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/4 cup granulated sugar

Cooking Directions:

1. For Salad: Tear spinach leaves into bite-sized pieces and combine in large salad bowl with remaining ingredients.
2. Toss with dressing just before serving. Top with croutons.
3. For Dressing: Combine all ingredients and blend or shake well. Better if made ahead. Refrigerate.

Makes 4 main dish servings; 8 to 12 side servings. Recipe can be doubled.

Tip: For smaller servings, store salad and dressing separately and use for another meal within 2 days.

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