SALADS: This is quite a spectacular salad to serve and to be enjoyed at any time.

CHICKEN AND SPINCH SALAD WITH HOT BACON DRESSING:

4 to 6 slices bacon      

4 skinless, boneless chicken breasts                           

8 leaves romaine lettuce

2 cups fresh baby spinach leaves                   

2 hard-boiled eggs, finely chopped

¼ lb. fresh mushrooms, thinly sliced             

2 cups croutons

1 green pepper, cut into rings

1 tomato, cut into small wedges                             

salt and pepper to taste

dressing:

    1 cup canola or extra virgin olive oil                                  

    ¼ cup rice-wine vinegar

    ½ small onion, finely minced                     

    ½ tsp. each dry mustard & brown sugar                            

    1 tsp. fresh chopped parsley

    ¼ tsp. arrowroot

In a frying pan over medium-high heat, fry bacon until crisp.  Drain on paper towels and crumble or chop into small bits.

Salt and pepper chicken breasts and cook them in your favourite way until cooked. Cooking time will vary depending on the thickness of each chicken breast and the intensity of the source of heat. Be careful not to overcook chicken.  Cut each breast lengthwise into thin strips.

To prepare dressing:  In a small saucepan over low heat, combine one-half of the chopped bacon with all the dressing ingredient except arrowroot. Add a little cold water to the arrowroot to dissolve; then add mixture into pan. Keep mixture warm but do not allow it to boil.

On each of four large salad plates, arrange 2 of the romaine leaves. Place a portion of spinach leaves on top, and sprinkle with the chopped egg, mushroom slices and croutons.

Arrange chicken strips like the spokes of a wheel on top of each salad; then pour a generous amount of warm dressing over the mixture. Garnish salad with pepper rings and tomato, and sprinkle remaining bacon bits on top to serve immediately.