Years ago, my dad sent me home with several everbearing strawberry plants. We planted them in the garden and they have grown into quite the strawberry patch. Right now, it's a sea of green with pretty white flowers with yellow centers. We'll have strawberries before you know it.
This recipe is a great way to use the strawberries as part of a healthy dinner.
4 cups washed spinach (torn into bite size pieces)
1 cup arugula
1 cup toasted pecans
1 cup hulled, sliced strawberries
Salt and pepper to taste
1/4 cup red wine vinegar
1/4 cup honey
1/3 cup olive oil
3 - 4 hulled strawberries
Toss all of the salad ingredients in a large bowl.
Place the vinegar, honey and strawberries in a blender or food processor. Pulse until smooth. Transfer to a mixing bowl. Slowly drizzle in the olive oil, whisking as you go.
Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper to taste.
You can make a meal out of this by adding roasted chicken.