Sweet 16 Summer

When I turned 16 I knew two things were certain. I had to have a car and if I wanted that car, I was going to have to get a job. Well, my parents took care of the first one and got me my 1st car not long after I got my license. The second came soon after when at the end of my sophomore year a friend and I started "hitting the pavement" trying to find someone who would hire us. Our search came to and end the afternoon we applied at a brand new Bob Evans Restaurant; and for the next 5 years, I spent my weekends, evenings, and summer vacation days first as a hostess and then waiting tables. I loved my job. I loved the people I worked with, the busy hustle and bustle of the job, and most of all the customers who became more like family. And even now, coming up on 10 year anniversary of quitting to move onto bigger things, there are a few dishes I spent so much time serving to others, that I still crave today. This salad is my take on one of those. Each summer a spinach salad would appear on our seasonal menu that patrons would go crazy over. And I can't say I blamed them, b/c it was delicious. The freshness of the ingredients and the savory flavor of the dressing was a combo people loved. Now I will admit, I am not recreating the dressing, a warm bacon vinaigrette. I liked the dressing, but it made the salad almost a little heavier than I like to eat when choosing a light refreshing salad for a meal. In the warmer months I tend to serve more and more salads as our main dish simply b/c it's too hot too cook, and we just want something filling yet not overwhelming; and the warm dressing just isn't cohesive w/ that idea. If you enjoy a good salad as much as we do, you will love this with whatever dressing you choose to serve it with. Me? I used an Asian Sesame Ginger bottled dressing I found at the store and it was perfect! But the salad is so good, the dressing it just an added bonus!

Strawberry Spinach Salad
1 (9 oz.)bag of spinach, washed, drained and stems removed
4 hard boiled eggs, chopped
8 oz. button mushrooms, sliced
1/2 c. sliced almonds
5-7 strawberries, sliced (depending on size)
1/2-1 TBS lemon pepper seasoning , to taste
Dressing of your choice

Place spinach in a large bowl. Add eggs, mushrooms, almonds and strawberries. Sprinkle w/ lemon pepper. Gently toss. Drizzle w/ dressing and toss to coat. If serving w/ leftovers in mind, top individual portions w/ dressing.

Shared on It's A Keeper Mar. 29, 2012
Shared on Miz Helen's Country Cottage Mar. 29, 2012 
Shared on Amee's Savory Dish Mar. 30, 2012 
Shared on The Country Cook Mar. 30, 2012 
Shared on Six Sisters' Stuff Mar. 31, 2012 
Shared on Around My Family Table Mar. 31, 2012 
Shared on Gooseberry Patch Apr. 27, 2012

Salad at Very Good Recipes
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