POTATO, BACON AND ARTICHOKE SALAD

Preparation Method :

• Boil, steam or microwave potatoes until tender; cool.
• Rinse spinach leave thoroughly.
• Bring pan of water to boil plunge leaves into boiling water; drain. Shred spinach coarsely; cool.
• Cook bacon in dry pan until browned drain on absorbent paper.
• Peel carrots and artichokes, cut into thin strips. Remove crusts from bread, flatten bread with rolling pin, cut into 5mm strips.
• Place strips onto lightly greased oven tray, toast in hot oven 5 minutes or until lightly browned and crisp.
• Combine potatoes, spinach, bacon, carrots and artichokes in bowl with dressing, toss until well combined. Top salad with crisp bread strips.

Dressing:

• Combine all ingredients in jar, shake well.