As a very young girl, one of the greatest lessons I learned was to work hard and to be open to trying as many things as possible. As I got older, I made it a point to never be afraid to say “yes” to a volunteer or professional opportunity—even if I didn’t know what the heck I was doing. I didn’t quite adopt the “fake it until you make it mentality,” but I was always open to being a true student. My eyes, ears and hands were always ready to gather new ideas and skills.
So, when the opportunity to work as a catering assistant became available between my sophomore and junior year of college – I was excited. That experience taught me how to feed the masses, thus why I’m a master at entertaining socially – but, also helped me succeed in my ultimate profession in PR. No event is too large or small!
The recipes I learned from the woman who owned the catering company have stuck with me for life. This spinach salad is one that I often make for company and is always a hit. And, it’s got some healthy, fresh ingredients to boot. I even made this salad for the guests at my wedding reception. Yes, I was that stupid. I catered my own wedding. In the end, I think it worked out perfectly because it kept me busy, focused and avoiding the “bridezilla syndrome” leading up to the wedding.
- 1 large bag of spinach
- 2 large handful of fresh bean spouts (I buy the bulk)
- Optional - Bacon crumbles
- 1/2 c sugar
- 1/2 c white distilled vinegar
- 1/3 c ketchup
- 1 1/2 tsp salt
- 1 tsp Worcestershire sauce
- 1 lb white, sliced mushrooms
- Wash the spinach and spouts, remove excess water. I got a Salad Spinner as a wedding gift and it is perfect for removing water.
- Place spinach in a large serving bowl and put spouts on top. If you splurge with bacon (you know, for the company), sprinkle on top of spouts. Store in the refrigerator until ready to serve.
- Pour all of the dressing ingredients (minus the mushrooms) in a container that can be shaken or use a blender to mix if desired. Mix ingredients well.
- Wash mushrooms and shake to remove excess water. Add to dressing and put in in the refrigerator for at least two hours to allow mushrooms to marinate.
- When ready to serve, pour dressing (with mushrooms) on top of salad. Or, let guests add their own dressing. It's that easy! And, fit for a wedding.