1/4 cup slivered almonds or cashews
2 tablespoons sugar
1 package (10 ounces) fresh spinach, torn
1 cup fresh strawberries, sliced
DRESSING:
2 tablespoons canola oil
1 tablespoon raspberry vinegar
1 green onion, finely chopped
1-1/2 teaspoons sugar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon poppy seeds
1/4 teaspoon salt
Dash paprika
In a small skillet, cook and stir almonds or cashews and sugar over low heat until sugar is dissolved and nuts are coated. Spread on foil to cool; break apart. In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.
