12 November 2013,05:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

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.


  • Combine all ingredients in jar, shake well.


  • 500 grams new baby potatoes, quartered
  • 750 grams English spinach 6 bacon rashers, chopped
  • 350 grams carrots
  • 300 grams Jerusalem artichokes
  • 4 slices white bread


  • 1 tablespoon tequila
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon mild sweet chili sauce
  • 100 ml Sesame oil
  • 1 clove garlic, crushed

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