I’m not usually a salad person. When I make dinner, I want to crave it. I want the aroma of its baked or grilled goodness to permeate the entire house. And I don’t think anyone in mankind has ever said, “Oh my goodness, that salad smells amazing!” Regardless, we’ve been trying to eat a lot healthier lately, so I whipped up this salad right before our hockey game last night. It took just five minutes to make; was fresh, summery, and delicious; and filled us up fast. It’d be great as either a main course or a side salad for a healthy, summer meal.
Strawberry Almond Salad
– Fresh spinach leaves
– Fresh strawberries
– Sliced almonds
– Freshly grated Parmesan cheese
– Cracked black pepper
– Low-fat lemon poppy seed salad dressing
Wash and spin dry several handfuls of fresh spinach leaves. Place a good chunk of them onto however many plates you desire.
Then, wash and pat dry a small colander’s worth of fresh, ripe strawberries.
Dice up the strawberries into quarters.
Liberally sprinkle a healthy portion of strawberries and sliced almonds onto each salad plate.
Grate a brick of Parmesan cheese using a small cheese grater or a microplane zester directly on top of each salad. Top the salad with cracked black pepper and a light spritzing of your favorite salad dressing. I chose a lemon poppy seed salad dressing, and it was perfect.
I adore this salad. It’s fresh, sweet, and tangy. Thanks to the black pepper, the salad has just a tinge of heat to it. The almonds also add a bit of crunch. And, since Parmesan cheese has a much lower cholesterol content compared to other cheeses, I felt guilt-free eating it, too!
Hope you’ll like it, too!
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