Spinach Strawberry Salad

An absolutely delightful and tasty salad, especially when fresh baby spinach and strawberries are available. This recipe was given to me by a famous chef in palm springs, ca. This is a must to make.

Steps

Salad: break off root ends and tough stems and discard.

Place spinach in a large bowl , add ice and cover with water.

Set aside to chill.

Sugared almonds: in a small saucepan , combine almonds , sugar and water.

Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden , stirring occasionally-.

Spread almonds on a large plate.

Let cool and then break into small pieces.

Dressing: in a small bowl , whisk together balsamic vinegar , worcestershire sauce , honey , poppy seeds and chives.

Drizzle in olive oil and whisk until blended.

Now whisk in dijon mustard until well blended.

Whisk in salt and pepper to taste.

Remove spinach leaves from water , pat dry on paper towelling and break into pieces.

Add to a large mixing bowl.

Add sliced strawberries and toss lightly to mix.

Add dressing and toss gently until spinach and berries are lightly coated.

Add almonds , toss lightly and serve.

There are 8 cups of baby spinach in pack.

Ingredients

baby spinach, fresh strawberries, slivered almonds, granulated sugar, water, balsamic vinegar, worcestershire sauce, liquid honey, poppy seeds, fresh chives, extra virgin olive oil, dijon mustard, salt, black pepper