Ingredients
2
pounds spinach (about 2 large bunches)
1/2
cup pitted ripe black olives
1/2
to 3/4 cup Chili Pepper Dressing, or to taste
4
ounces queso blanco cheese or feta
Directions
1.
In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
2.
In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
3.
Crumble cheese over salad and sprinkle with eggs.
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