I love Spring weather in Seattle. Cherry blossoms are appearing on fruit trees everywhere in pretty shades of pale pink. The sun is setting later in the day, which gives me a mental boost knowing the gray and wet days of winter are behind. With the shifting of the season comes a change in the types of food our family eats. The hearty stews and braises which felt so good to eat during the winter are now relegated to the back shelf of my mind. Eating lighter, healthier, and fresher becomes a motivating factor in what we’ll be eating for dinner.
One of my most favorite Spring and Summer salads is my version of the classic spinach strawberry salad. Often referred to as a “super food,” spinach is high in vitamin E, iron, vitamin C, iron, and calcium – not to mention a great source of insoluble fiber. Strawberries are high in antioxidants, folic acid, and vitamin B6. I’ve never met a kid who didn’t love strawberries. Combine these two ingredients and you have a sweet and savory salad even kids love to eat.
To make this salad a meal I love to load it with crispy bacon, toasted sliced almonds, and feta cheese to finish it off. I usually make enough poppy seed dressing to store in the refrigerator for future use; trust me, you’ll be glad you saved some when you make this salad again. Enjoy!