Someday, I hope to pluck some of the juicy red strawberries growing in my container garden (see the picture below) to include in this yummy, spring salad. (Don’t die of shock. I haven’t killed my garden yet.)

This recipe took me five minutes to throw together and my kids devoured it. I think the key to them inhaling the leafy greens was the poppy seed dressing, which gives a sweet taste to the greens and berries without killing the crunch of the almonds. I found a great poppy seed dressing at Trader Joes that was low-fat and low-calorie. No Trader Joe’s near you? Make your own recipe from one of the many online.

Here’s the Spring Strawberry Salad recipe to test out on your family.

1 bag of mixed greens

1 cup of sliced strawberries

¼ cup sliced almonds, warmed in a non-stick skillet on low for 3 minutes with 1 teaspoon of sugar

1 bottle of poppy seed salad dressing

Looking for other ways to get more veggies into your kids? Read this post.

Week No. 2 of Garden