Back to Reality

Did you all like the recap of my California adventure? As you could probably tell, it was a great week! But like all good things, they must come to an end. 🙁

But, I do have a new “recipe” for you all! So, it’s not a really technical recipe, because…well… it is a salad. And you know, you don’t really need a “recipe” for a salad. So instead, we will just call them guidelines. But my guidelines will help you make the best summer salad ever! And after a week of heavier food and not much in the way of working out, a nice big summer salad was just what I needed to get back in the swing of things.

Doesn’t that just look delicious?!? A delicious blend of spinach, tomatoes, strawberries, freshly grated parmesan cheese, and a light balsamic vinaigrette on top!

But the secret to this salad is really the vinaigrette. In my local whole foods, they had peach balsamic vinegar. This stuff is really amazing. It is very light in color and nothing like the dark, aged balsamic that you would typically think of. But if you can’t find peach balsamic, another light vinegar, such as red wine vinegar, would be a great substitute.

And if you are really adventurous, you could add a nicely poached egg on top. But make sure the yolk is runny! The runny yolk really adds some nice dimension to the dish.


But without further ado, here are you Summer Salad Guidelines!

Print these guidelines!


  • 2 cups organic spinach
  • 1/4 cup tomato, diced
  • 1/2 cup fresh strawberries, sliced
  • Freshly grated parmesan cheese
  • Summer Vinaigrette to taste (recipe to follow)
  • Croutons (optional)
  • 1 poached egg (optional)

In a large bowl, placed the first six ingredients and toss to combine. Serve on a chilled plate and top with poached egg if desired.
Summer Vinaigrette

  • 1/4 cup olive oil
  • 1/3 cup peach balsamic vinegar
  • 1 teaspoon garlic, finely chopped
  • 1/2 teaspoon pepper
Combine all ingredients together in a container. Shake vigorously to combine ingredients and drizzle on your favorite salad!


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