Joy the Baker

Spinach and Strawberry Chopped Salad

May 15, 2014

Spinach and Strawberry Chopped Salad

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.

Spinach and Strawberry Chopped Salad

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

Print this Recipe!

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.  

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