This morning I braved the mud in the garden in my bare feet to check the strawberries. I found a dozen or so ripe ones, with more on the way.
When I was a child, Mom always said as we were picking strawberries, (in Duetsch, of course) “Pick only the very red ones.” And we picked and picked in a row that seemed to stretch from one end of Yatton to the other. This supply would be packed into our freezers and we had red strawberries all winter long.
Here is a recipe for Strawberry Kiwi Lettuce Salad that I think you will like to accompany summer meals. It makes a Tupperware Fix N’ Mix bowl full, so it will feed a crowd. If you want less, simply do half the recipe. It is delicious and looks beautiful.
Strawberry Kiwi Lettuce Salad
1 cup slivered almonds
1/4 cup white sugar
2 tsp. water
1 large romaine lettuce, chopped
1 box spinach
Sliced strawberries, as many as you want
3 kiwi, chopped
1/4 cup vinegar
1 Tbsp. minced onion
1 cup white sugar
2 tsp. poppy seeds
1/3 cup oil
1 1/2 cups sour cream
1 tsp. salt
Put almonds, 1/4 cup white sugar and water into a saucepan.
Cook and stir over medium heat until almonds are browned.
Remove from heat and cool completely.
Prepare salad ingredients in a large bowl.
In another bowl, whisk together dressing ingredients.
Just before serving, toss lettuce mixture, almonds and dressing; using only as much dressing as is needed for the amount of lettuce you have.