I don’t know what the weather’s like in your neck of the woods, but up here in the Seattle area it’s too hot to cook. So guess what I’m serving for dinner?
B. Cold Cereal
C. Strawberry Salsa
D. A swift kick in the pants if you ask me to cook something in the oven
E. All of the above
Hmmm. It’s a tough one I know.
Here’s the recipe. Personally, I don’t think you need the chips. I’ve been eating the strawberry salsa right out of the bowl. But I’m weird like that, so who knows, maybe you’ll want the chips.
2 1/2 cups fresh strawberries, chopped fresh
1 cup red pepper, chopped
1 green onion, chopped
1/4 cup spinach, sliced thin
1/4 cup Kraft raspberry poppy seed vinaigrette dressing
1/8 teaspoon ground pepper
bag of tortilla chips or a box of fancy crackers
Toss everything in a bowl, mix well and refrigerate for 2 hours. Serve with tortilla chips or fancy crackers.
Peace out Girl Scouts… No time to blog. See you back here tomorrow.