Spinach Salad with Chili Pepper Dressing

• 4 bacon slices
• 2 pounds spinach (about 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 , or to taste
• 4 ounces queso blanco cheese or feta

1. In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain.
2. Crumble bacon.
3. Discard coarse stems from spinach and tear leaves into bite-size pieces.
4. Quarter olives and thinly slice mushrooms.
5. Peel jicama and cut into 1/2-cubes.
6. Mince scallions and finely chop eggs.
7. In a large bowl toss spinach with bacon, olives, mushrooms, jicama, and scallions.
8. Add dressing and toss well.
9. Crumble cheese over salad and sprinkle with eggs.

bacon, spinach, black olives, mushrooms, jicama, scallions, eggs, chili pepper, blanco cheese

Taken from www.epicurious.com/recipes/food/views/spinach-salad-with-chili-pepper-dressing-14030 (may not work)