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This is a
colorful and flavorful salad…
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¾
cup |
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sliced almonds, toasted |
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1
lb |
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baby
spinach, washed and patted dry |
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1
pint |
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strawberries, cleaned and sliced |
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1
Tbs |
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poppy seeds |
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½
cup |
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sugar |
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2
Tbs |
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minced red onion |
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¼
tsp |
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paprika |
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¼
cup |
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cider vinegar |
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¼
cup |
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white wine vinegar |
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¼
cup |
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olive oil |
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Toss spinach
with almonds and strawberries. Combine remaining
ingredients and toss into salad until it is
lightly coated. |
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Servings: 8 |
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Cooking Tips |
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**You will not need
all of the dressing. Refrigerated, it will last up to
two weeks. |
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**Toasted pecans may
be substituted for almonds. |
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