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Southwestern Spinach Salad

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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

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