I love blogging about salads!

The salad was a hit! No, it's not Tuesday yet, so my boyfriend has yet to try it, but my friends tested it out last night and everyone seemed to like it. It seems a little weird right now that I am dedicating an entire post about salad, especially since salad doesn't really require any cooking. It does require cutting though, which is just as difficult. I took a nice slice out of my finger the other day at work cutting up lemons. Go me!

But really, I want to make this clear because to understand this is to understand my relationship with cooking/baking/preparing any kind of food. It doesn't take a lot for me to feel proud of myself. I think this is a great thing because I won't be spending this blog whining about how awful I am at cooking. Of course, I can poke fun at myself once in a while, but I do feel a great sense of gratification when I make something that people enjoy.

So, now that I've tested it out, here is the new improved recipe for Bri's Poppyseed Salad :)

Bri's Poppyseed Salad
- Strawberries, chopped into fours
- Small chunks of pineapples
- A few handfuls of blueberries
- Ten or so slices of mandarin oranges
- Lettuce
- Almonds and pecans
- Poppyseed Dressing
- Chicken (optional)

Make sure not to totally drown the salad in dressing. It takes away from the flavors of all the delicious fruits, making it difficult to appreciate them. Obviously, the salad is great without the chicken too if you are looking for a vegetarian option. Really, there's no right or wrong with this. I put a ton of fruit in it and it was great, but I'm sure more lettuce would be just as great. Also, try adding spinach into the salad, or replace the lettuce altogether. As I think I mentioned before I have a very loving relationship with spinach, so any excuse I get to eat it, I will.

So this is my kinda boring, kinda exciting for me post. Trust me, I never thought I'd be blogging about salad recipes, but I'm actually really enjoying this. I figure that if at least one person comes here and tries out the recipe I (sort of) created, then it was totally worth it to take the time to sit down and write this.

Bon Appetite!