Yea, I know, but they are only 3,60 a kilo right now, a little over $2 a pound.  Tastilicious and healthy. And this way they can make spinach seem like a dessert so you can’t go wrong with that, right? Plus, I never knew before that there were actually multiple varieties of strawberries. Pears, yes, potatoes, yes bla bla bla. But this multiple types of strawberries thing was a new one on me, so this is all “research” and fully calorically justified.

So let’s be educational first and then delectable.  Strawberries are actually a good thing to munch on if you have a headache, they actually contain small amounts of acetylsalicylic acid, the active ingredient in aspirin.  So if anyone asks why you are wolfing down a one pound container yourself and not sharing, just say you were out of Tylenol.  The also, of course, have loads of vitamin C, one of the best known antioxidants there is.  This is all in addition to being fabulously yummy.

This is a simple salad, but will get even the littlest tykes to eat spinach.

INGREDIENTS

Baby spinach

Strawberries

Ricotta cheese (high quality, the water should not be leeching out)

Candied pecans

Balsamic Vinegar

Marjoram

And, shocker, olive oil

pepper

DIRECTIONS

Take some olive oil and add some marjoram and if you are using dried let the mixture sit for an hour or so so it can absorb the oil.  Take your baby spinach and make sure it is well washed and allowed to dry.  Sprinkle over with crumbled ricotta cheese and candied pecans.  Slice the strawberries over the top of the salad and drizzle with olive oil.  Toss lightly, letting the oil and marjoram mixture coat the spinach leaves.  Just before serving add a very slight drizzle of Balsamic, the flavor combination with the strawberries may surprise you pleasantly and have your kids actually enjoying some vegetables.