Spinach Salad with Chili Pepper Dressing


  • 2 pounds spinach
  • 2 large eggs
  • 4 ounces queso blanco cheese or feta
  • 6 scallions
  • ¼ pound mushrooms
  • 4 bacon slices
  • ½ pound jícama
  • + 1 more ingredients
    • ½ cup pitted ripe black olives

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 cho...

View full recipe at Epicurious


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