Title: San antonio spinach salad
 Categories: Salads, Mexican
      Yield: 4 Servings
 
      4 c  Packed torn spinach leaves
      1    Can (15 oz) black beans,
           Rinsed and drained
      1    Red bell pepper into stirps
    1/2 c  Thin sliced red onion, rings
      1 c  Sliced mushrooms
    1/4 c  Canadian bacon, strips
    1/2 c  Pace Picante Sauce
    1/4 c  Bottled Italian dressing
    1/4 ts Ground cumin
           Hard-cooked eggs, cut into
           Wedges or sliced (optional)
 
  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
    7 1/2    cups of salad.