HOT ‘N’ SPICY SPINACH SALAD

Made With:

Beverages

Pace® Picante Sauce- Mild

Low Sodium V8 Juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with 70 percent less sodium than regular V8 100% Vegetable juice.** It’s also an excellent source of potassium which helps maintain fluid balance and normal heart rhythm. Diets containing foods that are a good source of potassium and low in sodium may reduce the risk of high blood pressure and stroke.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 142
% Daily Value
Total Fat 7.7g
12%
Saturated Fat 2.5g
13%
Cholesterol 12mg
4%
Sodium 501mg
21%
Total Carbohydrate 13.2g
4%
Dietary Fiber 3.2g
13%
Protein 3.8g
8%
Vitamin A 132%
Vitamin C 27%
Calcium 6%
Iron 7%
Total Time

40 min.

Serving & Size

1 CUP

Yields

Made with Pace® Mild Picante Sauce, bacon, onions, garlic,cherry tomatoes, cucumbers, carrots and baby spinach.  Packed with vibrant vegetables and salsa, this salad will spice up any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 142
% Daily Value
Total Fat 7.7g
12%
Saturated Fat 2.5g
13%
Cholesterol 12mg
4%
Sodium 501mg
21%
Total Carbohydrate 13.2g
4%
Dietary Fiber 3.2g
13%
Protein 3.8g
8%
Vitamin A 132%
Vitamin C 27%
Calcium 6%
Iron 7%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bacon, raw, chopped 16 oz.
Vidalia onion, minced 11 oz. cups
garlic, peeled, minced tbsp.
1. In skillet cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon and drain on absorbent toweling. Pour off all but 3 Tbsp. bacon fat.

2. Add onions and sauté 5 minutes, stirring often, until tender.

3. Stir in garlic and continue to cook 2-3 minutes, stirring often.
Made With:

Beverages

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild qt.
red wine vinegar 2 1/4  cups
sugar 0 1/2  cups
4. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and keep warm. CCP: Hold hot at 140°F or higher for service.
Weight Measure
baby spinach 25 oz. 1 1/2  gallons
cherry tomatoes, cut in half 29 oz. 5 1/2  cups
cucumber, peeled, seeded, small diced 28 oz. 1 1/2  qt.
carrot, shredded 18 oz. 4 1/2  cups
5. For Each Serving: Place 1 cup spinach into a bowl and toss with 3 Tbsp. hot dressing until coated. 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.
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