1 head lettuce - torn into 1/4 inch pieces
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 large produce onions, chopped 2 large zucchini, chopped
2 (5 ounce) cans diced tomato juice mix
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 (16 ounce) can cream-style corn
2 (10 ounce) cans diced tomatoes with green chile peppers
Place lettuce in a large bowl. Mix butter, spinach, tomatoes, tomato juice mix, Worcestershire sauce and salt. Cover and refrigerate 1 hour.
Remove lettuce from salad bowl, toss with egg dressing and toss to coat. Cover and refrigerate 1 hour.
Heat oven for high and lightly oil grate.
Heat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Spoon the lettuce mixture into individual bowls and garnish with the tomatoes with green chiles.
⭐ ⭐ ⭐ ⭐ ⭐