I know I need to get better at taking photos of my salads but this was really yummy and wanted to share with you all. I was inspired by a salad I had having lunch with my brother and sister-in-law on Friday. Since it was Lent and Friday I could not eat meat so I had this yummy spinach salad with strawberries, goat cheese and raspberries. It also had pumpkin seeds but since I had none of those in my pantry I substituted sunflower seeds which were equally yummy. I won’t even tell you what my son said the pink dressing looked like 🙂 He still ate it bless his soul! Let me know if you make it. And to all of you wondering about the college process we are still waiting to hear from the UC’s. I believe they send out acceptances end of next week. I will try to blog when we are visiting San Diego next weekend and let you know what we find out. Thanks for all the kind wishes and thoughts I am sure Hailey is going to have a tough time picking which college to go to.
Gluten Free Spinach Salad with Organic strawberries and Raspberries
- Bag of organic baby spinach from trader joes
- Organic Strawberries slices for salad (about 12 strawberries for 4 servings)
- organic raspberries (5-6 per salad)
- crumbled goat cheese (sprinkle what you like on top)
- sunflower seeds (sprinkle what you like)
- 3-4 whole strawberries
- small piece of shallot (optional)
- 2 tablespoons of red wine vinegar
- 1 fresh squeezed meyer lemon
- 1/4 cup of olive oil
- 2 tablespoons of honey
I made individual bowls of salad for everyone. I have some who don’t like goat cheese so I did spinach in bowls, then sliced strawberries, added raspberries, goat cheese and then sunflower seeds. I placed all ingredients in blender and mixed the dressing until it was a fun bright pink. Pour over salad mixture and you are done 🙂 if it tastes too tart add more strawberries or honey until desired sweetness. Enjoy!