Half-Serving Strawberry Spinach Salad with Homemade Raspberry Vinaigrette

This delightful salad combines fresh baby spinach with sweet strawberries, crunchy walnuts, and a touch of blue cheese, all topped with a homemade raspberry vinaigrette. It's light, flavorful, and features aphrodisiac ingredients known for their health benefits, making it perfect for a romantic meal. Each component is carefully chosen to ensure a balanced and appealing dish without any leftovers.

Ingredients:

• 1 cup fresh baby spinach leaves
• 1 small strawberry, sliced
• 1/2 teaspoon chopped walnuts
• 1/4 teaspoon imitation bacon bits
• 1/4 teaspoon crumbled blue cheese (optional)
• 1/4 teaspoon finely chopped red onion
• 1/2 teaspoon cooked, chopped egg (about half of a small hard-boiled egg)

Instructions:

1. In a small bowl, mash 1 tablespoon of fresh raspberries with a fork until smooth.
2. Add 1 teaspoon balsamic vinegar, 1 teaspoon extra virgin olive oil, 1/2 teaspoon honey or sugar substitute, a pinch of salt, and a pinch of black pepper. Whisk until well combined. Set aside.
3. Place 1 cup of fresh baby spinach leaves in a small, shallow bowl or plate, spreading evenly.
4. Neatly arrange the sliced small strawberry on top of the spinach for visual appeal.
5. Sprinkle 1/2 teaspoon of chopped walnuts evenly over the salad for texture.
6. Distribute 1/4 teaspoon of imitation bacon bits sparingly on top for flavor.
7. Evenly sprinkle 1/4 teaspoon of finely chopped red onion over the salad.
8. Lightly crumble the 1/4 teaspoon of blue cheese (if using) on top for contrast.
9. Place the half of a small chopped boiled egg on top or arrange it neatly on the side.
10. Just before serving, add 1/8 teaspoon of the homemade raspberry vinaigrette directly onto the top of the assembled salad.