Just after Olivia was born, I became obsessed with Strawberries.
Maybe it was a vitamin C deficiency, or just my crazy hormones, but I likened it as a need rather than a want. Like any good prenatal craving will do, it forced me to buy Strawberries for $6 a quart, in the middle of winter, when I could neither afford them or justify spending the money on the barely - ripe pinkish colored berries.
Then I was introduced to a lovely spinach salad which bragged of the delicious berries, walnuts, and salty Parmesan and I was in heaven. This miraculous melding of nuts, cheese, and berry sweetness was perfection! It got me thinking of ways I could combine the flavors in other ways, and thus was born the Strawberry Walnut Salad.
If you can call it a salad.
Because it has no leafy greens or tangy dressing. This is a salad you can eat for breakfast, and often we do (in the summer). Usually alongside some ham and egg scrambles and toast.
What You Need:
1 Qt. Strawberries, washed and sliced
1Pt. Raspberries, washed
honey to sweeten
1 C. Yogurt, we like Greek style or vanilla flavored will work too
1/2-1/3 cups chopped walnuts
2 TBSP Wheat Germ
Layer the ingredients in a bowl, or individual serving bowls.
I never stir it together.
Then it just becomes yogurt with nuts in it.
This amount easily serves our family of 6, as a side.