salad with bacon is better than salad with no bacon

i love bacon. if you don't. . .then add some boneless, skinless chicken breasts to this salad. i do not love boneless, skinless chicken breasts. do what you want. my hips and caboose are obvious indicators of my choice. this salad recipe is from my cousin rachel. she brought it to our last family gathering and it was so delicious and easy to make, i knew i had to share with all of you.
rachel's salad
1 pkg. cheese tortellini, cooked, rinsed, and cooled
1 bunch or pkg. spinach, cleaned with stems removed
1 pkg. (8oz.) mushrooms, cleaned and chopped
8 strips bacon, cooked and crumbled

(OR

2 boneless, skinless chicken breasts, cooked and sliced)

2 decent handfuls of shredded parmesan cheese (or similar)

dressing -

rachel used ranch dressing, but you could use whatever you like. i have done it with just olive oil and balsamic (and sprinkled the bacon and shredded cheese on top), but today i am going to omit the shredded cheese and make this awesome salad dressing i got from real simple magazine (www.realsimple.com.)

creamy parmesan dressing

1/2 olive oil

1/2 parmesan cheese

1/4 c. sour cream

2 T. white wine vinegar

s+p, to taste

whisk it all together. you will have some left over, but the dressing keeps well in the fridge for up to 5 days.

i think this a great salad to bring to any gathering, but i love it for summer dinner, too. i hope you enjoy it! happy 4th of july!

(editor's note): i added about 2 t. of minced garlic to the creamy parmesan dressing. this makes it way more delicious.