Name: Spinach Salad with Chili Pepper Dressing
Yield: Makes 8 servings
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

Recipe information

Yield
Makes 8 servings

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

Preparation

Step 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.
Step 2
In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
Step 3
Crumble cheese over salad and sprinkle with eggs.

Recipe notes

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