Sometimes lunch is just lunch.
It’s less about the tiny bowls, and the tenderly placed napkin, and the step-by-step chopping of each and every vegetable.
Sometimes it’s just lunch. I think that’s a relief for all of us… right?
This salad is an extra chopped rendition of most things currently in my refrigerator: romaine and spinach, snap peas and celery, lovely ripe strawberries, bacon left over from the Waffle BLTs, toasted pecans, and goat cheese crumbles.
Happy Friday, friends! Let’s salad easy today.
Strawberry Salad with extra cheese and bacon and pink wine, too! Some weeks require an extra dose of ease and pink-hues. I’m glad this is that week!
Spinach and Strawberry Chopped Salad
makes 1 serving
Let’s measure this recipe in handfuls because no self-respecting salad was ever measured with actual measuring cups.
1 large handful well-chopped romaine lettuce
1 large handful well-chopped spinach leaves
1 celery stalk, finely chopped
about 8 snap peas, chopped
about 6 strawberries, finely diced
1 to 2 slices of bacon, finely chopped
1 small handful toasted pecans, chopped
1 small handful goat cheese crumbles
half a lemon
olive oil
salt and pepper
Toss all of the salad ingredients together in a medium bowl.
Top with lemon juice, a good sprinkling of olive oil, salt and pepper. Toss to combine and serve immediately.
