Hey everyone I know I haven’t been posting a lot lately but, we’ve had a death in the family and it’s just really been hard. Watching my children suffer through the lost of their brother has just been so hard so I ask for every one’s prayers as we deal with our emotions. RIP my son, you will be thoroughly missed. I haven’t really had an appetite lately so I’ve been eating very light. I had found this salad recipe two weeks ago from the Cooking Light April 2010 issue. Because it is so light and I loved all the ingredients I decided to make it. The only difference is, your suppose to use baby spinach and I had the regular so, using the regular is differently a mouth full.
The spinach and berries supply vitamins, minerals, and a good dose of fiber. So I figured what the heck I need them all. The salad goes well with grilled or roast chicken or pork. So here is what your going to need.
INGREDIENTS
1 1/2 cups quartered strawberries
1/4 cup Easy Herb Vinaigrette
1 tablespoon finely chopped fresh mint
1 (6 oz) package fresh baby spinach
2 tablespoons sliced almonds, toasted
1/4 teaspoon freshly ground black pepper
Combine first 4 ingredients in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately. 4 servings
Easy Herb Vinaigrette
9 tablespoons white wine vinegar
1 1/2 tablespoons honey
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives
Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.
So, if you like strawberries, this will be a good salad for you to try and always remember
KEEP IT SIMPLE!
Cooking Lady
