10 ounces baby spinach
1 pint of strawberries, sliced
1/2 cup slivered almonds, toasted
3/4 cup honey
1 teaspoon dijon mustard
1 teaspoon salt
1/3 cup white distilled vinegar
1/2 small white onion, chopped fine
1 cup extra virgin olive oil
Toast the almonds until golden brown and fragrant, slice the strawberries, and assemble the salad.
In a blender, combine the honey, dijon, salt, vinegar, onion, and olive oil well.
Toss the salad with the dressing and serve immediately.
*This dressing holds well in the refrigerator, making it great for lunches all week long.
Growing up I was completely opposed to having any sort of fruit on my salads (also applied to chicken salad). I didn't understand how the two could possibly mix and be good. I think I was just a die-hard Hidden Valley Ranch girl, and ranch was to salads as maple syrup was to pancakes in my young mind. I'll never forget how horrified I used to be that my cousins liked blueberry syrup on their pancakes. Pretty sure we'd bring our own bottle of Aunt Jemima to their house during the holidays. Sophistication.
This salad that my mom used to make often for parties finally got me to come around, and the homemade dressing is to die for.
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