Saturday, January 22, 2011

Catalina Spinach and Bacon Salad

Recipe for 4

6 cups torn spinach leaves
1 cup sliced fresh white mushrooms
1/2 cup red onions, thinly sliced
4 slices bacon, crisply cooked, drained and finely chopped
3 hard-cooked eggs, chopped

Catalina dressing:
1 cup catsup
1/4 cup sugar
1/4 cup vinegar
1 teaspoon salt
1 small onion
1/2 teaspoon celery seed
1/4 teaspoon paprika
3/4 cup olive oil


First prepare the Catalina dressing: Place all the Catalina dressing ingredients in a food processor mix until smooth. Place the dressing in bowl and cover. Refrigerate more than 2 hours before using.
To prepare the salad place all the salad ingredients in a large salad bowl. Toss all the ingredients together to mix. Add 1/2 cup from the Catalina dressing you prepared and toss again to coat the ingredients with it (the rest dressing you may keep it and use it for two weeks after preparation).
Serve in individual salad bowls with fresh bread. Enjoy!