1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (15 ounce) can pineapple chunks, drained
1 large yellow onion, sliced
1 medium ripe tomato, diced
1 large tomato-based green salad dressing
1 (8 ounce) container sour cream
1/2 cup sliced almonds
1/2 cup shredded mozzarella cheese
1 (16 ounce) container mayonnaise
1/2 cup butter
1 teaspoon Worcestershire sauce
In a large bowl, combine spinach, pineapple, onion, tomato, tomato salad, salad dressing, 3 tablespoons sour cream and 1/2 cup cheese. Chill in refrigerator for 2 hours.
Unroll spinach mixture in 1 inch of parchment paper. Fold in mace, salt and pepper and roll in almonds. Cover and refrigerate for 1 hour. Cut into 1/2 inch squares and serve in bowls.
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