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SAN ANTONIO SPINACH SALAD by www.country-cooking.com
4 cups Packed torn spinach leaves
1 Can (15 oz) black beans
Rinsed and drained
1 Red bell pepper into stirps
1/2 cup Thin sliced red onion -- rings
1 cup Sliced mushrooms
1/4 cup Canadian bacon -- strips
1/2 cup Pace Picante Sauce
1/4 cup Bottled Italian dressing
1/4 teaspoon Ground cumin
Hard-cooked eggs -- cut into
Wedges 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.
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