Spinach Salad with Chili Pepper Dressing
PREPARATIONIn 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.