Tex-Mex salad

Spinach, grown as a vegetable for its edible leaves, large and very dark green. Its cultivation takes place throughout the year and can be consumed fresh, cooked or fried ....
Ingredients
4
Servings
  • 1 Romaine lettuce
  • 1 cup beans, Cooked
  • 1 cup tomato
  • 1 cup corn kernels, raw
  • 3 cups spinach
  • 1 cup carrot
  • 1 cup cucumber
  • 1 cup bacon, fried
  • 2 cups watercress, raw
  • 4 eggs
  • 1/4 cups wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • 1/3 cups olive oil
Preparation
20 mins
0 mins
Medium
  • Place the lettuce, beans, tomato, corn, spinach, carrot chopped julienne, chopped cucumber cubes, diced fried bacon , watercress and eggs cooked in a different bowl and reserve for salad 10 mins.
  • Mix the vinegar, the English sauce, the mustard, the crushed and chopped garlic clove, the salt, pepper and the olive oil for the dressing and reserve 5 mins.
  • Place each of the ingredients of the salad and the dressing on the table. This salad is fun because each diner mixes them to your liking. 5 mins

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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