There is not much better when it comes to a good meal, than one that comes from your own garden. Even when my garden isn't producing spinach and strawberries like crazy, I love to make this salad. It's healthy, light, sweet and tangy, with lots of different textures for your palate. I have this at least once a week when my garden is producing...Sometimes I add grilled chicken, sometimes I don't. It's fabulous either way.
1 large bowl (or bag) fresh spinach leaves, washed and chopped
1 c. chopped strawberries
1 c. candied almonds (so easy to make...see below)
1 avocado, diced
grilled chicken breast (or go vegetarian and leave out)
freshly shaved parmesan cheese (to taste)
Salt & Pepper (to taste)
Briana's Blush Wine Vinagraigrette (NO SUBSTITUTES) Watch for a review of more of Brianna's dressings coming up....
Toss all ingredients together, add dressing to taste - I like to do this at the table at the very last minute so the spinach doesn't get soggy. Serve with cheese toast or crusty bread.
1 C. Chopped Raw Almonds
1 TBS. butter
1 TBS. sugar
Melt butter in large saute pan. Add almonds and stir to coat. Sprinkle sugar and sitr almonds over med-high heat, about 3 minutes. Watch closely - the sugar will melt and the granules will disappear. As soon as this happens, remove from heat, and let cool. Toss into salads or eat plain!