Southwestern Spinach Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe came from a newspaper a few years ago and became a keeper after a trial at my family table. It's a delightful salad that will surprise your taste buds. Dixie Terry, Goreville, Illinois Ingredients:
1/2 cup picante sauce |
1/4 cup prepared italian salad dressing |
1/4 teaspoon ground cumin |
4 cups fresh baby spinach |
1 can (15 ounces) black beans, rinsed and drained |
1 cup sliced fresh mushrooms |
1 medium sweet red pepper, julienned |
1/2 cup sliced red onion |
8 bacon strips, cooked and crumbled |
4 hard-cooked eggs, sliced |
additional picante sauce, optional |
Directions:
1. In a small bowl, combine the picante sauce, salad dressing and cumin.
2. In a salad bowl, combine the spinach, beans, mushrooms, pepper, onion and bacon. Drizzle with dressing; toss to coat. Garnish with eggs. Serve with additional picante sauce if desired. Yield: 6 servings.
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