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“…knee deep in June, ’bout the time strawberries melt on the vine.” ~Riley

This is a great salad to make as a light lunch or a first course to a more elaborate dinner. Jeff and I enjoyed this yesterday and made it more substantial by adding strips of chicken breast cooked in a little olive oil and balsamic vinegar or white wine. So delicious, and so good for you! Oh, and this recipe isn’t from a cookbook…so I don’t need to credit any cookbook authors and the recipe police can take the day off 🙂

To make:

Tear up a head of romaine lettuce and divide among 8 salad bowls, top with thinly sliced purple onion, slices of fresh strawberries and kiwi, and top with your favorite poppyseed dressing. We like Brianna’s…

~Melissa