I LOVE salad. I could eat salad everyday. Oh wait, I DO eat salad everyday.

Usually my daily lunch salad is pretty standard: spinach or some type of really green leafy something, random chopped veggies, walnuts and dressing. On the weekends is when I get to fancy them up because I actually take the time. Last weekend I made candied bacon and needed to stop eating it plain. I mean, I guess I didn’t need to, but to justify the amount of sugar I was consuming while eating it, I figured I should add some substance to it.

We throw candied nuts on salads, why not candied meat? Well, not like candied chicken, SICK! I think I just threw up in my mouth. But candied bacon, YUM. I did a quick search online for a strawberry spinach salad. It wasn’t more then a minute before I came across the recipe I decided on. LOVED IT!!! I changed a few things just for our (mainly my husbands) taste preferences. I was SO impressed with the strawberry vinaigrette. Super light and refreshing. And VERY healthy! This is going to be a staple in my house now, especially since the husband liked it!

Recipe Inspired By Two Peas and Their Pod

Serves 2 lunch sized portions
4 LARGE handfuls baby spinach, washed and dried
1/4 cup sliced almonds
4 strips candied bacon
6 strawberries, sliced

Strawberry Vinaigrette
5 strawberries, hulled
juice from half a lemon
1 tsp apple cider vinegar
pinch of salt
2 tbsp olive oil

Puree all the dressing ingredients, except the olive oil, in a food processor. Slowly stream in the Olive oil. Store in the fridge for a day or 2, or use immediately.

You can either layer the salad on plates:
chopped candied bacon

Or toss it all in a bowl and then serve it.

Jon likes his layered, I like mine all mixed up. SO, either way is obviously fine, but layering it is a much prettier presentation.