Last weekend, I was lucky enough to ﬁnd a box of ripe and surprisingly delicious strawberries in the produce department of my local supermarket. I scooped them up, not really having a plan for how I would enjoy these juicy red beauties.
It wasn’t until I started packing my lunch for work on Monday night when, inspired by the “Salad Sisters”, I decided they’d make a perfect addition to a salad. Grabbing greens, a packet of almonds and a container of leftover wheatberries from the night before, I was ready to assemble – and later enjoy – a very tasty salad.
To make my salad on Tuesday, I dropped two big handfuls of mixed baby lettuce and spinach greens into a bowl. Onto the bed of greens, I dropped a hefty spoonful of cooked leftover wheatberries and 4 or 5 of my strawberries. Instead of the usual blended dressing, I simply drizzled a little balsamic vinegar and olive oil, and ground a bit of black pepper and salt. Topping the whole thing oﬀ, I sprinkled a small handful of roasted slivered almonds over the top. Sheer salad perfection!