As promised, here is the strawberry salad recipe we made this week. I had it at my sister’s house a couple of weeks ago, and loved it so much I made it again so Tyler could try it.

My will-not-eat-salad husband loved it, and surprisingly so did Jack! My little two-year old ate spinach, and I almost cried tears of joy. :)

Strawberry Salad

serves 4
I omitted the bacon from this recipe, but in my veggie-loving opinion I don’t think it needs it anyway.  I also downsized the sugar and oil in the dressing, as it doesn’t really need it. My sister served this with tomato-artichoke pasta. This would be an excellent lunch or dinner option if you want something lighter, otherwise it’s more of a side dish.

dressing:
1/4 c. apple cider vinegar
1/4 c. olive oil
1/4 c. strawberry jam
1/2 t. salt
1-2 T. sugar
1/4 t. dry mustard

salad:
(1) 10-oz package of prewashed baby spinach
wonton strips, baked or fried
1/2 red bell pepper, diced
1/2 c. strawberries
1/8 c. parmesan*
1/2 c. toasted almonds
1/4 c. red onion, diced

Blend your dressing in a food processor or blender. Toss it all together and serve. (You may not need all the dressing.)

*to make this vegan, omit the parmesan. I couldn’t even taste it, so you won’t miss it.