SHRIMP AND BABY SPINACH SALAD

6 servings.

Prep: 10 minutes

3/4 cup cider vinegar
3 tablespoon molasses
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
2 bags (6 ounces each) baby spinach
1 package (8 ounces) sliced mushrooms
1/2 pound cooked small shrimp, shelled
1 package (2.1 ounces) fully cooked bacon, cut into 1/4 inch strips

1. In a small bowl, whisk together the vinegar, molasses, garlic salt, oregano and black pepper. Gradually whisk in the olive oil. Set aside.
2. In a large salad bowl, toss together the baby spinach, mushrooms, shrimp and bacon strips. Toss with the dressing. Serve immediately.