Strawberry spinach salad

I love fruit. I could eat fruit all day and it would be amazing. Bananas, berries, melon, you name it. Strawberries were always my favorite as a kid.

I hate lettuce. I think it is flavorless and pointless and kind of sad. I much prefer greens like spinach and kale. Few people in this world have seen me eat a salad and enjoy it.

But there's one salad that combines the best of the fruit and vegetable worlds: the strawberry spinach salad. You've probably seen - or eaten - some version of this salad, but I'm sharing my version of this healthy meal in case you want a twist on the popular dish.

Strawberry Spinach Salad

Dressing:
1/2 cup olive oil
1//4 cup white vinegar
1 teaspoon worcestershire sauce
1 tablespoon sugar
1 tablespoon poppy seeds
1 tablespoon minced onion
1/2 teaspoon paprika

Salad:
10 oz. spinach (or just buy a bag like I do)
1 quart strawberries, cleaned and sliced
1/2 cup shredded carrots
1/4-1/2 cup sunflower seeds

In a bowl (or a blender bottle works really well), combine the dressing ingredients and whisk together. You can use the dressing right away, but I suggest chilling it for half an hour to an hour.

In a large bowl, combine the spinach, strawberries, carrots and sunflower seeds. If you're not a fan of sunflower seeds, use sliced almonds or walnuts instead. Pour the dressing over the salad and toss through. Refrigerate 10-15 minutes before serving.

So there you have it! The best of both worlds. I recently heard of someone using lemon juice instead of vinegar for a different flavor profile, so feel free to try that out and let me know how it goes. Stay hungry, my friends.