Mushroom Spinach Salad

Posted in the Home Cooking Magazine March/April 2006, by JoAnn Ervin, Glasgow, Ky.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 4 -6  cups  torn fresh spinach
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  cup  sliced fresh mushrooms
• 1  cup cherry tomatoes
• 1⁄4 cup bacon bits
• 2  green onions, sliced
• 6  tablespoons  oil
• 2  tablespoons vinegar
• 2  tablespoons sugar
• 1 1⁄2 teaspoons celery seeds
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon salt
• 1  dash pepper

Directions

1. In a large bowl, toss spinach, water chestnuts, mushrooms, cherry tomatoes, bacon bits, and green onions.
2. In a large jar with a tight-fitting lid, combine oil, vinegar, sugar, celery seed, dry mustard, salt and pepper; shake well. Pour over salad and toss. Serve immediately.