Another summer salad.

A few weeks ago I started ordering produce online and having it delivered to me at work. It feels very luxurious but I’ve had to be careful not to a) order so much that I can’t get the box down to my car or b) order so much that it goes unused. I always order a pound of strawberries, and this week I divided them into two recipes: freezer pops, which I’ll post about soon; and a strawberry spinach salad.

I was a pretty picky eater for longer than I care to admit. I liked salads, but extremely basic: iceberg lettuce, carrots, onions and maybe a crouton or two. At some point, though, someone tricked me into eating a strawberry spinach salad at a family party and I’ve loved it ever since. This week I used some of my locally grown spinach to make my own version, with strawberries, onion, almonds and goat cheese.

salad

Strawberry Spinach Salad

Ingredients
Spinach or your choice of greens, roughly chopped or torn
Strawberries, cored and sliced (3-4 strawberries per person)
White or red onion, thinly sliced (roughly 1/4 cup per person)
Goat cheese, crumbled
Sliced almonds or chopped toasted pecans or walnuts
Cracked black pepper
Balsamic dressing (bottled, or make your own)

Method
Wash greens and chop or tear into manageable pieces. Place in a large bowl. Slice onion very thinly and toss with greens. Portion greens and onions into bowls or on salad plates. Core and slice strawberries and arrange slices on top of greens and onions mix. Sprinkle crumbled goat cheese on top of salads and top with a small amount of sliced almonds or other toasted nuts. Crack some black pepper on top of salads and dress each salad with balsamic.

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