cups fresh spinach leaves or romaine lettuce, cut into thin strips
3
medium tomatoes, chopped
2
cups (8 ounces) shredded Cheddar cheese
1
small red onion, halved and thinly sliced
1/2
pound bacon, crisply cooked, drained and chopped
3
radishes, sliced (optional)
Tomato wedges (optional)
Prep Time
30 minutes
Cook Time
25 minutes
1. In large skillet over medium heat, sauté rice-pasta mix with margarine until pasta is golden brown.
2. Slowly add 1-3/4 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 17 to 22 minutes or until rice is tender.
3. Stir in black beans. Spread mixture in 13×9-inch baking pan. Cool completely; set aside.
4. In small bowl, mix ranch dressing and sour cream; set aside.
5. In large clear glass bowl, layer spinach, tomatoes, cheese, rice-bean mixture and onion, pressing gently after each layer. Spread dressing mixture over top of salad. Sprinkle with bacon. Garnish with radishes and tomato, if desired.
Click here for printable version
