Ladybug Salad


1 tablespoon balsamic vinaigrette (or dressing of your choice)
24 spinach leaves
2 strawberries, hulled
12 blueberries


1. Pour dressing into a plastic bag. Add spinach.
2. Seal bag and shake until spinach is coated.
3. Lay 12 spinach leaves in a circle with stems pointed toward the plate’s center.
4. Cover with a second layer of spinach.
5. Cut strawberries in half down the stem. Cut 8 blueberries in half horizontally.
6. Place strawberry “bodies” on salad and add whole blueberries for heads. Stick sliced blueberries onto strawberries for the ladybugs’ spots.

    This article first appeared in the May 2016 issue of Clubhouse magazine; used by permission. Photo © FOTF/Jenny Dillon.

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