Saturday, May 31, 2014

Strawberry Spinach Salad

There is nothing better than fresh strawberries picked the same day you eat them. In California there are tons of strawberry stands. In Placer County where my parents live, there are not only stands but they grow the strawberries too. Picked fresh everyday, sold until they run out, then picked again the next day. Always sweet and ripe and taste like sunshine. My Parents came for a visit last weekend and brought us a flat of Placer County grown strawberries.
So what do I do with a flat of these super ripe strawberries?

I wash them, take the tops off and lay them out to dry on a towel.

Once they are dry I put them on a cookie sheet lined with wax paper and put them in the freezer. I keep them in the freezer for a few hours until they are good and hard. By freezing them seperately they won't stick together when you put them in a Ziplock freezer bag. Put them in a freezer bag and back into the freezer. Now you can enjoy them for weeks! I use them in my morning protein shakes, smoothies, or when I have that sweet craving....
And now for the Strawberry Spinach Salad recipe.
Makes 1 serving @ 175 calories
2 cups spinach
1 hard boiled egg
1-2 slices (chopped) red onion 
1/2 cup chopped strawberries
Mandarin Orange Mustard Dressing by Snow's Citrus of Placer County
Its Farmer's Market season so don't be affraid to purchase fresh fruits in large quantities. All it takes is a little preparation and you can enjoy the fresh taste for weeks without worry they will go bad before you can eat them. Eating healthy takes a little bit of time but its well worth the effort.

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