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Catalina Spinach Salad
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1/2 cup vegetable 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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |