One would think that Texans don’t appreciate salads, as we have a reputation of being a meat-centric state. While this is true, Texas cuisine is also balanced, and so for every barbecue tray laden with smoked brisket, snappy sausage, and tender ribs, there will most likely also be some slaw, potato salad, and beans. Sliced pickles and onions are also there to compliment the rich meat.
When I saw that the season’s first strawberries and baby spinach had arrived, I grabbed some to pair the two. Much like premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)
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