I love the in between seasons! Fall and Spring always have the best simple pleasures with the nicest breeze to match. Spring is finally here and all I want to do is have a picnic!
Unfortunately this craving for some outdoor dining in the grass came when my husband is working over time for the next few days and has no day light hours to spend laying in the grass, eating simple flavorful food, and laughing the day away…at least not tell this weekend.
Well, having a picnic alone is no fun, now is it! So, after pouting I decided to bring the simple and yummy food into dinner that night!
I usually reserve strawberry salad with a jazzed up vinegar and oil dressing a picnic lunch stable, just add lemon bars, lemonade, and sun and serve!
But what is life without breaking the rules? I simply made a bigger plate of this salad and called it dinner and husband loved it, and might I add so did I. Next time I will probably grill up some lemon chicken and add some walnuts to make this salad perfect, but this time around the last thing I wanted to do was turn on a hot grill!
♦♦♦
Strawberry Salad
Ingredients:
3/4 Cup Sugar
1 tsp salt
1 tsp dry mustard
1/3 Cup red wine vinegar
1 Cup vegetable oil
6 cups fresh torn spinach
A handful of chopped button mushrooms (I just cut up about 6 or 7 I think….)
1 quart strawberries
For Dressing pour sugar, salt, dry mustard, and vinegar into the blender and blend tell smooth. Once smooth turn the blender on high and pour a steady stream of your vegetable oil to blend with the mixture.
Toss your spinach leaves, mushrooms, and strawberry along with whatever other goodies you decided to add. You can serve the dressing on the side or just toss that in to!
HOW EASY IS THAT!!!
