Tossed Spinach Salad

This is a wonderful recipe I got from my mother-in-law. It is one of our family's favorite salads, it is easy to make and always a crowd pleaser.

Salad Ingredients

1 package of baby spinach (10 oz.), torn

1 pound of mushrooms, sliced (I bought mushrooms already sliced ... I don't like them, but the slices were big enough that I could pick them out)

1/2 pound of sliced bacon, cooked & crumbled (I used about 1/2 cup of Hormel Real Crumbled Bacon ... I got a big bag of this at Sam's and love it! So easy to use!)

3 ribs of celery sliced (I "stripped" my celery before I sliced it ... I took a veggie peeler and peeled all the strings off of it and get it down to the tender white part ... it is much tastier and easier to slice this way)

1 c. of shredded cheddar (I used about a cup and 1/2 of Kraft Sharp Cheddar Crumbles)

3 hard boiled eggs, chopped (I love egg in my salad)

3 to 4 green onions, chopped


Dressing Ingredients

1 Cup of Ketchup

3/4 c. of white vinegar

3/4 c. of vegetable oil

1/2 c. of sugar

1 tsp. of salt

1 tsp. of Worcestershire Sauce

In a LARGE salad bowl, combine the salad ingredients and toss. You'll need a large bowl to start out, but once you add the dressing you could transfer it to a smaller bowl.

Whisk all of the dressing ingredients together or put them in a jar with a tight lid and shake. Wait to toss the salad with the dressing on until you are ready to serve the salad. And, when you do, only put about 1 and 1/2 cups to 2 cups of dressing on it at the MOST. The recipe makes about three cups, but that is WAY too much dressing!