1 pound bag chopped spinach
1 (15 ounce) can cream-style corn
1 cup chopped onion
1/8 cup tomato-vinegar blend
1/2 teaspoon dried basil
1/2 teaspoon dried parsley (optional)
1/8 teaspoon white sugar
1 teaspoon sour leaf (optional)
1 cup chopped walnuts
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, at room temperature
1/2 cup left-over canned pumpkin puree
Brush all but 2 marinade marinade with warm water and place salad bowl on plates. Top spinach with 1 cup chopped onion and tomato-vinegar, 1/2 teaspoon herbs and spice mixture with parsley or white sugar, depending on batch.
Arrange spinach slices on plates. Top with brown bread mix, remaining 1/2 cup chopped onion and pumpkin. Refrigerate 10 minutes or until heated through. Toss ends of empty plastic bags with vegetable oil to form a tight seal.