This recipe makes a large quantity of salad. It is an excellent choice for serving at a buffet or as a sit-down appetizer before dinner.

1/4 cup (50 mL) white wine vinegar
1 tbsp (15 mL) fancy molasses
1 tsp (5 mL) Dijon mustard
1 clove garlic, crushed
1/2 tsp (2 mL) oregano, crumbled
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1/2 cup (125 mL) oil
16 cups (4 L) baby spinach
2 cups (500 mL) sliced fresh mushrooms
12 oz (375 g) bacon, cooked and crumbled
1/2 lb (250 g) cooked baby shrimp

To prepare dressing, whisk together first 7 ingredients (vinegar through pepper) until combined. Gradually whisk in oil until blended. Combine spinach, mushrooms, bacon and shrimp in a bowl. Toss with dressing to coat. Serve immediately. Serves 10 - 12.

Last updated on July 17, 2019