This recipe is in categories Main courses, Salads,

Difficulty: 2
Preparation Time: 25 minutes for preparation and cooking
Cooking Time: Uses pre cooked ingredients
Number of servings: 3-4

Spinach is a very healthy vegetable that is used all over the world. It is full of vitamins and iron. Spinach is in season during April in England and this is a good time to eat it, as the young leaves are not so tough as the older leaves. It has an earthy flavour and, in this recipe, it makes for a very tasty salad.

For the salad:
• 275g (11 oz) of fresh spinach
• 1 carrot, peeled and grated
• 3 hard-boiled eggs, cooled and shelled
• 115g (4½oz) cooked mushrooms, cooled
• 1-2 x 15ml spoon (tablespoon) of cooked bacon (grilled or fryed)

For the honey-mustard dressing:
• 6 x 15ml spoon (tablespoon) mayonnaise or salad cream
• 225g (9oz) carton plain yoghurt
• 3 x 15ml spoon (tablespoon) of Dijon-style mustard
• 3 x 15ml spoon (tablespoon) of honey, to taste

For the salad:
1. Wash and dry spinach and tear into bite sized pieces
2. Take the eggs and chop finely
3. Cut up or crumble the bacon into small pieces
4. Combine all the salad ingredients in a large bowl

For the dressing:
6. Put the ingredients into a bowl and mix well
7. Pour over the salad.  Toss the salad lightly with the dressing