Versatile Spinach Salad

2-3 handfuls baby spinach
Half cup shredded cheddar or ¼ cup parmesan cheese
Chick peas, butter beans (canned), fresh asparagus
Bunch fresh basil
4 or 5 bottled/canned artichoke hearts
3 streaky smoked bacon rashers
4 butter fried mushrooms
Vinagarette dressing
Juice of half lemon or lime to taste

Placed washed spinach in salad mixing bowl.

Fry or microwave bacon until crispy. Chop the bacon into small pieces. Add chopped bacon to the spinach.

Cut the mushrooms into quarters and gently fry in butter with garlic.

Add into the salad bowl the finished mushrooms, artichoke hearts, chick peas or butter beans, 7 or 8 torn basil leaves and shredded cheese. Add salad dressing and citrus juice. Mix and then season with salt and pepper to taste.

Serves 1. Multiply equal in increments for more servings.

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