Catalina Spinach Salad Recipe

5 2 5
Catalina Spinach Salad Recipe
Catalina Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Catalina Spinach Salad Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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-boiled large 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.
Originally published as Catalina Spinach Salad in Taste of Home October/November 1995, p37

Nutritional Facts

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

  • 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-boiled large eggs, chopped
  • 12 bacon strips, cooked and crumbled
  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.
Originally published as Catalina Spinach Salad in Taste of Home October/November 1995, p37

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Reviews forCatalina Spinach Salad

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rhealink User ID: 196956 16584
Reviewed Mar. 10, 2014

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

MY REVIEW
krucook User ID: 517980 11312
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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