Ingredients

• 4 bacon slices
• 2 pounds spinach (about 2 large bunches)
• 1/2 cup pitted ripe black olives
• 1/4 pound mushrooms
• 1/2 pound jícama
• 6 scallions
• 2 hard-boiled large eggs
• 1/2 to 3/4 cup Chili Pepper Dressing , or to taste
• 4 ounces queso blanco cheese or feta

Instructions

1. 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 chop eggs.
2. In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
3. Crumble cheese over salad and sprinkle with eggs.