Add some flavour to your next spinach salad. Top a bed of fresh spinach with mushrooms, zucchini, onions, eggs and crisp bacon, then drizzle with our peppercorn ranch dressing - now that's a spinach salad!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 large 10 inch flour tortillas, cut into triangles
8 cups washed spinach leaves, torn
1 cup each: sliced fresh mushrooms & diced zucchini
1 medium red onion, sliced in thin rings
4 hard-cooked eggs, cut in wedges
1/2 cup Kraft Calorie-Wise Peppercorn Ranch Dressing
2 strips bacon, cooked crisp and chopped
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How do I make it ?
Pre-heat oven to 350°F. Toast tortilla triangles for 10 to 12 minutes. Arrange around edge of 4 large plates. Divide spinach, mushrooms, zucchini, onion and eggs among plates.
WARM dressing in microwave on MEDIUM for 30 seconds.
DRIZZLE with dressing; garnish with bacon.
Calories From Fat
% Daily Value
Total fat 13.1 g
Saturated fat 3.4 g
Cholesterol 193 mg
Total carbohydrate 44.9 g
Dietary fibre 6.8 g
Sugars 0 g
Protein 17.4 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.