Ingredients:
1 clove garlic (grated)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
1 handful blue cheese (crumbled) [Optional]
1 handful pecans (chopped)

Directions:
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing.

(Source: closetcooking.com)

Ingredients:
1 cup quinoa
2 cups water
1 cup strawberries (sliced)
1/2 pound asparagus (cut into bite sized pieces)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste
1 cup chickpeas
1/4 cup feta (crumbled) [Optional]
1 handful pecans (chopped)
1 clove garlic (chopped)
1 teaspoon honey
1 teaspoon mustard

Directions:
1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
2. Toss the strawberries and asparagus in the balsamic vinegar, olive oil, salt and pepper.
3. Roast the strawberries and asparagus in a preheated 400F oven until caramelized, about 10-20 minutes.
4. Assemble the salad.
5. Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl.
6. Pour the dressing onto the salad and toss to coat.

(Source: closetcooking.com)

Ingredients:
1/4 cup rice (medium or short grained such as arborio)
2 1/4 cups milk**
2 tablespoons sugar
1 teaspoon of vanilla extract
1 handful strawberries (sliced)
2 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon pistachios (chopped)

Directions:
1. Bring the milk, rice, sugar and vanilla extract to a boil in a sauce pan.
2. Reduce the heat and simmer until the milk is mostly absorbed, about 25-35 minutes, stirring occasionally.
3. Simmer the balsamic vinegar and honey in a small sauce pan to reduce to a syrup.
4. Mix the strawberries into the rice and drizzle the balsamic syrup on top followed by the chopped pistachios.

**I would suggest substituting with almond milk

(Source: closetcooking.com)

Ingredients

• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon honey
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1 Granny Smith apple, cored and diced
• 1 cup seedless grapes, halved
• 1 pear, peeled, cored and diced
• 10 to 12 medium size strawberries, halved
• 1 mango, peeled and diced
• 1 banana, sliced
• 1/3 cup chopped walnuts, toasted

Directions

(Source: foodnetwork.com)

Ingredients

• 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons grated orange zest
• 1 tablespoon cornstarch
• 1/2 cup freshly squeezed orange juice
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup quick-cooking (not instant) oatmeal, such as McCann’s
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving

Directions

(Source: foodnetwork.com)