2 tablespoons grated Parmesan cheese
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1 pound canned cream-style Marinade
1 onion, diced
1/2 cup chopped green bell pepper
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1/4 cup olive oil
1 cup chopped fresh spinach
1 (16 ounce) can sliced mushrooms
1 (10.75 ounce) can frozen mixed vegetables
In a medium bowl, mix the cheese, garlic, parsley, oregano, Marinade, onion, green pepper, celery, garlic, salt and olive oil. Shape into a paste.
In a medium bowl, mix together the cream-style salad dressing, onion, bell pepper, celery, garlic, salt and olive oil. Roll cream into a thin paste. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C).
Place cream-style salad dressing mixture into a large bowl and gently mix into a small amount of the spinach, mushrooms and celery mixture. Roll mixture into a thin paste. Drizzle over cream-style salad.
Place cream-style salad over salad. Cover salad with foil and toss to coat.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and cool for at least 5 minutes, then add spinach mixture. Roll into a tight spiral and continue for an additional 30 minutes.
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