Spinach Salad with Chili Pepper Dressing Recipe

  • 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
  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.