Summer Days & Strawberry Salad Recipe

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We took the boys on a field trip to Blake Farms for LittleGuide and it was the perfect morning outing. The skies were clear and sun was out – not typical these days. It was busy at Blake but not nearly as busy as the weekend so we were able to pick berries, bounce around Funland, go on a train ride and enjoy lunch.

Lucas is a picky eater and has never eaten a fresh strawberry BUT he tried one and liked it so I hope he’ll remember this when we try to get him to try other things.

I used the strawberries for a salad and dressed it up with candied almonds I bought at Blake too. We’re trying to eat healthier around here and this was a perfect way to kick it off.

The recipe is based off the Strawberry and Spinach Salad recipe shared on Cup of Jo, but we didn’t have a few of the dressing ingredients so I improvised and it was delicious. This was just enough for me and Danny – which is pretty good because we were both satisfied. Even better it took 15 minutes to make including the bacon! A quick dinner is a solid win around here.

6 strips bacon
2 tbsp  minced shallot (about 1 large) – 1/2 tbsp of minced garlic + 1 tsp onion powder
2 tbsp balsamic vinegar
1 tsp Dijon mustard – 1 tsp mustard powder
1 tsp honey – 1 tbsp honey
sea salt
2 tbsp extra virgin olive oil
1 bunch spinach – 1/2 bag of spinach leaves
1 pint strawberries, hulled and quartered
black pepper
candied almonds

Cook the bacon until crisp. Set on a paper towel-lined plate to cool. Reserve 2 tablespoons bacon grease.

Pour 2 tablespoons warm bacon grease into a small bowl with minced shallot. Use a fork to whisk in the balsamic, Dijon, garlic, onion powder, mustard powder, pepper, honey and a pinch of sea salt. Gradually whisk in the olive oil. It’s just fine if the dressing doesn’t emulsify completely.

Chop the bacon.

Place spinach in a large salad bowl. Drizzle with several tablespoons dressing and toss to coat. Scatter strawberries and bacon, add another drizzle of vinaigrette, and finish with a pinch of sea salt and several twists freshly ground black pepper.  Divide spinach in two bowls, drizzle with dressing, add bacon, strawberry and almonds.

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