Spinach Salad with Chili Pepper Dressing

INGREDIENTS

• 4 bacon slices
• 2 pounds Prime Time spinach (2 large bunches)
• 1/2 cup pitted ripe black olives
  
• 1/4 pound mushrooms
• 1/2 pound jicama
• 6 scallions
• 2 hard-boiled large eggs
• 1/2 to 3/4 cup chili pepper dressing (recipe follows)
• 4 ounces queso blanco cheese or feta

PREPARATION

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 jicama and cut into 1/2 cubes. Mince scallions and finely chop eggs.

In a large bowl toss spinach with bacon, olives, mushrooms, jicama, and scallions. Add dressing and toss well. Crumble cheese over salad and sprinkle with eggs.

8 SERVINGS