Southwestern Spinach Nicoise Salad

• 2 cups Simply Potatoes Diced Potatoes with Onion
• 10 ounces Baby Spinach, fresh
• 2 eggs, hardboiled and cut into quarters
• 12 lb fresh shrimp, peeled and deviened, tails on
• 12 cup fresh cilantro
• 12 lime, juiced
• 1 garlic clove
• 14 cup olive oil
• 2 tablespoons butter
• 1 (14 ounce) can black beans, rinsed and drained
• 12 cup queso fresco, crumbled
• 12 red onion, sliced
• 12 chipotle chile in adobo, chopped (can use less if too spicy)
• 2 tablespoons lemon juice, fresh
• 12 tablespoon Dijon mustard
• 1 tablespoon honey
• 12 cup extra virgin olive oil
• salt and pepper

1. For the shrimp: In a small food processor , place the cilantro, 1/4 cup olive oil and garlic and process until it is combined.
2. Mix the shrimp and cilantro mixture in a bowl until shrimp is covered.
3. Heat a nonstick pan on medium high .
4. When pan is hot , add butter and place shrimp in pan and cook until shrimp is pink , don't overcook or shrimp will be tough.
5. Place on plate and let cool.
6. For Potatoes: In a large skillet heat Simply Potatoes until heated through and browned, place on a plate to cool.
7. For salad: In a large salad bowl or platter, layer spinach over whole platter or bowl.
8. Starting from one side , layer the potatoes in a row, then layer the shrimp, then the black beans, the hardboiled eggs, the queso fresco, and the red onion.
9. The ingredients should cover the whole salad in rows.
10. Dressing: In a small bowl or food processor, mix the chipotle pepper, lemon juice , mustard and agave with a whisk.
11. Slowly add the olive oil until it is combined with the ingredients and has emulsified.
12. Season with salt and pepper.
13. Serve with salad.

potatoes, eggs, fresh shrimp, fresh cilantro, lime, garlic, olive oil, butter, black beans, queso fresco, red onion, lemon juice, mustard, honey, extra virgin olive oil, salt

Taken from www.food.com/recipe/southwestern-spinach-nicoise-salad-474692 (may not work)