Southwestern Spinach Salad Recipe

5 3 5
Southwestern Spinach Salad Recipe
Southwestern Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Southwestern Spinach Salad Recipe

Read Reviews
5 3 5
Publisher Photo
This recipe came from a newspaper a few years ago and became a keeper after a trial at my family table. It's a delightful salad that will surprise your taste buds. Dixie Terry, Goreville, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup picante sauce
  • 1/4 cup prepared Italian salad dressing
  • 1/4 teaspoon ground cumin
  • 4 cups fresh baby spinach
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1/2 cup sliced red onion
  • 8 bacon strips, cooked and crumbled
  • 4 hard-boiled large eggs, sliced
  • Additional picante sauce, optional

Directions

In a small bowl, combine the picante sauce, salad dressing and cumin.
In a salad bowl, combine the spinach, beans, mushrooms, pepper, onion and bacon. Drizzle with dressing; toss to coat. Garnish with eggs. Serve with additional picante sauce if desired. Yield: 6 servings.
Originally published as Southwestern Spinach Salad in Taste of Home June/July 2008, p26

Nutritional Facts

1 cup: 169 calories, 7g fat (2g saturated fat), 141mg cholesterol, 515mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 9g protein.

  • 1/2 cup picante sauce
  • 1/4 cup prepared Italian salad dressing
  • 1/4 teaspoon ground cumin
  • 4 cups fresh baby spinach
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1/2 cup sliced red onion
  • 8 bacon strips, cooked and crumbled
  • 4 hard-boiled large eggs, sliced
  • Additional picante sauce, optional
  1. In a small bowl, combine the picante sauce, salad dressing and cumin.
  2. In a salad bowl, combine the spinach, beans, mushrooms, pepper, onion and bacon. Drizzle with dressing; toss to coat. Garnish with eggs. Serve with additional picante sauce if desired. Yield: 6 servings.
Originally published as Southwestern Spinach Salad in Taste of Home June/July 2008, p26

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwestern Spinach Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmistic User ID: 4400756 94401
Reviewed Apr. 25, 2013

"This is the best salad recipe! I love to make this for supper on hot summer nights when it is too hot to cook. Serve this with some crust bread and there you go a quick easy supper. Everyone has asked for this recipe that has tryed it. Delish!"

MY REVIEW
TKakes User ID: 3695028 168371
Reviewed May. 5, 2010

"My new favorite salad...try it with grilled chicken, even better!"

MY REVIEW
hoosiermarose User ID: 2048651 147535
Reviewed Jan. 28, 2009

"I've made this wonderful salad several times and everyone that tries it loves it."

Loading Image