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!


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