Catalina Spinach Salad Recipe

Catalina Spinach Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

My husband enjoys this colorful crisp salad. The tangy homemade dressing is economical and easy to fix. The crunch of chow mein noodles and water chestnuts blends nicely with the chopped eggs and crumbled bacon. -Joyce Cutbirth, Meridian, Idaho

This recipe is:

Quick

[X]

Rate Catalina Spinach Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Catalina Spinach Salad Recipe

Prep/Total Time: 15 min.

Yield: 6-8 Servings

15 15

Ingredients

1/2 cup canola oil
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup finely chopped onion
3 tablespoons sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 packages (10 ounces each) spinach, torn
2 large tomatoes, diced
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups chow mein noodles
2 hard-cooked eggs, chopped
12 bacon strips, cooked and crumbled

Directions

Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 316 calories, 23 g fat (4 g saturated fat), 61 mg cholesterol, 501 mg sodium, 21 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Catalina Spinach Salad in Taste of Home October/November 1995, p37

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Catalina Spinach Salad

Catalina Spinach Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Nov. 10, 2010 by krucook

We really enjoyed the crunchy texture of this salad. I chop the waterchestnuts and I use bacon pieces after I have trimmed all of the fat and chopped it before cooking. Great dressing.