Don’t forget to pin this Great Big Bowl of Wonderful (a.k.a. Spring Strawberry Salad)!
As I continue to creep along in this infernal hot-mess I call pregnancy, I’ve learned to manage my days by giving in to my cravings: lots of naps, pajama pants (except for when jumping into photos with my kids), and eating. Pretty much whatever I want, whenever I want.
Eating whatever I want has resulted in a few empty bags of Mini Cadbury eggs (holy heck those things are uh-mazing), bottomless caffeine-free Diet Cokes, and fruit. Lots of fruit. To combat the detrimental effects of aforementioned Cadbury eggs, I’ve been eating healthier lunches. And lately, that’s been my absolute favorite Spring Strawberry Salad. I make a big ol’ bowl for lunch or as a side with a grilled steak or chicken for dinner.
It’s so good, I want to make sure that you know how to assemble this beautiful bowl of greens (and red). It’s good whether you’re pregnant or not. And worth eating regardless of whether you ate an entire bag of Mini Cadbury eggs yesterday or not…
Spring Strawberry Salad
Assemble in Layers:
Romaine Lettuce, rinsed and chopped (I’m going to sub spinach from now on to get some more iron in the diet) English cucumber, sliced into half moons
Handful of strawberries, hulled and halved Handful of Salted Pepitas (pumpkin seeds – I get mine at Trader Joe’s)
Blue Cheese Crumbles
Your Favorite Dressing – I LOVE Girard’s Light Champagne Vinaigrette (available at Harris Teeter)