Hot N' Spicy Spinach Salad


  1. In skillet cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon and drain on a paper towel.
  2. Pour off all but 3 Tbsp. bacon fat. Add onions and sauté 5 minutes, stirring often, until tender. Stir in garlic and continue to cook 2-3 minutes, stirring often. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and keep warm.
  3. CCP: Hold hot at 140°F or higher for service. For Each Serving: Place 1 cup spinach into a bowl and toss with 3 Tbsp. hot dressing until coated.
  4. Place on salad plate and garnish top with 4 cherry tomato halves, 1/4 cup cucumber dices and 3 Tbsp. carrot shreds. Serve while hot.


  • 1 qt Pace® Picante Sauce Mild, (mild)
  • 4 1/2 cups Peak Fresh Produce® Carrot(s), (shredded)
  • 1 1/2 qt Peak Fresh Produce® Cucumber(s), (peeled, seeded, diced)
  • 2 cups Peak Fresh Produce® Onion(s), (sweet, minced)
  • 1 1/2 gal Peak Fresh Produce® Spinach, (baby)
  • 1/2 cup sugar
  • 48 tomato(es), cherry, (halved)
  • 2 1/4 cups vinegar, wine, (or red)
  • 1 lb West Creek® Bacon, (sliced, diced)