I enjoy heading out to Panera for an afternoon or evening of writing and/or planning time.
Well, most of my outings there are good ones.
Often, I seem to land next to a group of college students studying for a test. So while I’m trying to write about homemaking or homeschooling, tidbits of Occupational Therapy, Nursing or some other degree path travel my direction.
I’d love to say there was knowledge gained by eavesdropping, but really? I just tuned them out. Literally – it’s exactly why I started packing headphones!
Earlier this year, I tried the new spinach power salad at Panera and overall, really liked it! But I came home determined to make my own version.
Spinach Power Salad (about 6 servings)
- 5 boiled eggs, cooled
- 4-6 cooked bacon slices, cooled
- cooked mushroom & onion mixture, cooled (I used one small container of sliced baby bellas & one onion sliced)
- 1 salad bag of baby spinach (ours come in plastic boxes)
- Vidalia onion dressing
- crispy onions (from salad dressing section of the store)
These are kind of guess-timations as you just make however much you’d like of whatever topping. A few family members are not into the mushroom & onion mixture, but otherwise, the whole salad was a hit!
Here’s what I did for the mushroom mix: stir-fry mushrooms and onion in oil, add salt and pepper to taste. **Add in about 1/4 teaspoon of mirin for a lightly sweet taste; it’s a Japanese sauce I use in stir-frys or when making fried rice. Continue cooking until mushrooms are fragrant; allow mixture to cool before adding to salad.
I mix the dressing and the baby spinach (however drenched you’d like it!) in a large bowl before adding on toppings. Then I plate the spinach mix and let each person add in whatever on top.
We’ve eaten it as our main meal and also as a side dish. Yes, I’ve made this several times — simple and delicious!
I’d like more salad ideas for the summer — feel free to email or comment if you have one!