SPINACH, MUSHROOM AND BACON SALAD
Ingredients :
Salad:
10 oz (300 g) fresh spinach leaves, rinsed and dried
8 oz (225 g) mushrooms, sliced
1 cup canned or fresh cooked chickpeas, drained
1/3 cup bacon strips, fried until crisp and crumbled
½ croutons
Creamy Vinaigrette:
2 tablespoons white vinegar
½ teaspoon salt
¼ teaspoon pepper
½ olive or vegetable oil
3 tablespoons sour cream or yogurt
Preparation:
Salad:
Toss all ingredients in a salad bowl, except dressing. Drizzle dressing over salad and toss gently, just before serving.
Creamy Vinaigrette:
Combine vinegar and salt in a medium size bowl. Season with pepper and gradually add oil while whipping. Add cream or yogurt and mix. Correct seasoning. Pour into a jar and refrigerate. Shake before using.
Preparation time: 35 minutes
4 servings
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