Happy Anniversary

In honor of my 7th wedding anniversary today I'm sharing a recipe I made for the first time while Adam and I were on our honeymoon in New Smyrna Beach, FL. It was sunny, hot beach weather and a great salad just sounded appropriate. So I threw this together off the top of my head and he LOVED it. So, Happy Anniversary Honey, I love you!

Summer Spinach Salad

1 9 oz. bag baby spinach

Small red onion- finely chopped

8 oz. white mushrooms- sliced

4 hard boiled eggs- chopped

1/2 cup chopped walnuts
3-4 bacon slices fried crisp and chopped
Salt and pepper to taste

Raspberry vinaigrette ( I buy whichever one looks good in the store that day, or if you have a favorite home made one, that would work great too)

Wash spinach, remove any tough stems, and drain. Combine all ingredients and chill for about 1/2 hour. If serving entire salad, add dressing to taste. If you think there will be some salad left over, you might want to only dress single portions to avoid soggy leftovers.

Shared on Simply Delish July 15, 2011
Shared on Amee's Savory Dish July 15, 2011
Shared on Lovely Little Snippets July 17, 2011