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~