- 10 minutes
- 4 servings
This vibrant salad makes a fine accompaniment to a summer meal. The vinaigrette can be made up to 2 days in advance. Toss it with the greens and berries just before serving.To toast the almonds, toss them in a dry skillet over medium heat for about 4 minutes or until lightly browned. Toasting enhances the flavor, texture, and appearance.
- Whisk together all the vinaigrette ingredients in a small bowl
- Toss the spinach with the strawberries in a large bowl. Add the vinaigrette and toss again.
- Divide the salad between 4 salad plates or bowls. Garnish with almonds.