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Catalina Spinach Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6-8 servings

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

  • 1. 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 each: 316 calories, 23g fat (4g saturated fat), 61mg cholesterol, 501mg sodium, 21g carbohydrate (8g sugars, 3g fiber), 7g protein

Reviews for Catalina Spinach Salad

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MY REVIEW
Reviewed Mar. 10, 2014

"This is one of my favorite salads! Such a wonderful combination of ingredients!"

MY REVIEW
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."

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