Spinach Salad with Chili Pepper Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 bacon slices |
2 pounds spinach (about 2 large bunches) |
1/2 cup pitted ripe black olives |
1/4 pound mushrooms |
1/2 pound jícama |
6 scallions |
2 hard-boiled large eggs |
1/2 to 3/4 cup chili pepper dressing , or to taste |
4 ounces queso blanco cheese or feta |
Directions:
1. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
2. In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
3. Crumble cheese over salad and sprinkle with eggs.
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