Catalina Spinach Salad 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
- 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 Eggland's Best Hard-Cooked Peeled 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.
Originally published as Catalina Spinach Salad in Taste of Home October/November 1995, p37
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Reviewed Nov. 10, 2010
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.