Title: San Antonio Spinach Salad
Categories: Salad Mexican
Yield: 4 Servings

4	c	Packed torn spinach leaves
1		Can (15 oz) black beans,
		Rinsed and drained
1		Red bell pepper into stirps
1/2	c	Thin sliced red onion, rings
1	c	Sliced mushrooms
1/4	c	Canadian bacon, strips
1/2	c	Pace Picante Sauce
1/4	c	Bottled Italian dressing
1/4	ts	Ground cumin
		Hard-cooked eggs, cut into
		Wedges or sliced (optional)

Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120

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