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San Antonio Spinach Salad

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YIELD

4 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

4 946
CUPS ML SPINACH
leaves, packed, torn
1 1
CAN CAN BLACK BEANS
canned, 15 ounces, rinsed and drained *
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into strips
½ 118
CUP ML RED ONION
thinly sliced
1 237
CUP ML MUSHROOMS
sliced
¼ 59
CUP ML BACON
strips *
½ 118
¼ 1.3
TEASPOON ML CUMIN
ground
1 1
X X EGGS
hard cooked, cut into wedges or sliced, optional *

Directions

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 7½ cups of salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 130 33% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 273mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 22%
Sugars g
Protein 12g
Vitamin A 75% Vitamin C 81%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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