San antonio spinach salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Packed torn spinach leaves |
| 1 | Can (15 oz) black beans, | |
| Rinsed and drained | ||
| 1 | Red bell pepper into stirps | |
| ½ | cup | Thin sliced red onion, rings |
| 1 | cup | Sliced mushrooms |
| ¼ | cup | Canadian bacon, strips |
| ½ | cup | Pace Picante Sauce |
| ¼ | cup | Bottled Italian dressing |
| ¼ | teaspoon | Ground cumin |
| Hard-cooked eggs, cut into | ||
| Wedges or sliced (optional) | ||
Directions
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 7½ cups of salad.
From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120