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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