Southwestern Spinach Salad

As Mom and I searched for “new” salad recipes, this one caught my eye. It just had to be good….and it was.

I got to serve this yesterday with Chili on Potatoes (not complicated…just pour chili on a baked potato and top it with cheese). They seemed to complement one another, although the salad would be delicious as a main dish salad (add a little grilled chicken, anyone?).

Let me share it with you.

Southwestern Spinach Salad

1/2 cup picante sauce

1/4 cup prepared Italian salad dressing

1/4 tsp. ground cumin

4 cups fresh baby spinach

1 can (15 oz.) black beans, rinsed and drained

1 cup sliced fresh mushrooms

1 medium red bell pepper, julienned

1/2 cup sliced red onion

8 bacon strips, cooked and crumbled

4 hard-cooked eggs, sliced

Additional picante sauce, optional

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

*Feel free, of course, to adjust anything. I did. Less bacon, more cumin, fewer eggs, more spinach. It’s the combination that’s good!

Hope you enjoy this as much as we did. I definitely want to make this one again.

Tell me what you think if you happen to make it!

~rachel, slave of Christ~

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One thought on “Southwestern Spinach Salad

  1. Liz says:

    WOW looks really good! Cool picture!

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