SPINACH SALAD WITH CHILI PEPPER DRESSING

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Spinach Salad with Chili Pepper Dressing image

Categories     Salad     Cheese     Egg     Mushroom     Olive     Side     Lunch     Bacon     Spinach     Jícama     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

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

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