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.
