It’s less about the tiny bowls, and the tenderly placed napkin, and the step-by-step chopping of each and every vegetable.
Sometimes it’s just lunch, and I think that’s a relief for many of us.
This salad is an extra chopped rendition of most things currently in my refrigerator: romaine and spinach, snap peas and celery, lovely ripe strawberries, bacon left over from the Waffle BLTs, toasted pecans, and goat cheese crumbles.
Spinach and Strawberry Chopped Salad
makes 1 serving
(Let’s measure this recipe in handfuls because no self-respecting salad was ever measured with actual measuring cups.)
1 large handful well-chopped romaine lettuce
1 large handful well-chopped spinach leaves
1 celery stalk, finely chopped
about 8 snap peas, chopped
about 6 strawberries, finely diced
1 to 2 slices of bacon, finely chopped
1 small handful toasted pecans, chopped
1 small handful goat cheese crumbles
half a lemon
salt and pepper
Toss all of the salad ingredients together in a medium bowl. Top with lemon juice, a good sprinkling of olive oil, salt and pepper. Toss to combine and serve immediately.
NEXT: Feeling Ambitious? Try These Buns!
We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.