The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.
2 eggs, boiled, peeled and chopped
4 slices bacon, browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste
In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.
In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.