San Antonio Spinach Salad Recipe - Cooking Index
4 cups | 160g / 5.6oz | Packed torn spinach leaves |
1 | Black beans - (15 oz) | |
Rinsed and drained | ||
1 | Red bell pepper into strips | |
1/2 cup | 31g / 1.1oz | Thin sliced red onion - rings |
1 cup | 237ml | Sliced mushrooms |
1/4 cup | 59ml | Canadian bacon - strips |
1/2 cup | 118ml | Pace picante sauce |
1/4 cup | 59ml | Bottled Italian dressing |
1/4 teaspoon | 1.3ml | Ground cumin |
Hard-cooked eggs - cut into | ||
1 | Or sliced - (optional) |
Combine vegetables, beans and bacon in large bowl.
Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill.
Toss again and garnish with eggs, if desired.
Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad.
Source:
Lettuce in Your Kitchen/C. Schlesinger and J. Willoughby
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