Ingredients
1/4 cup slivered almonds2 tablespoons sugar1 package (10 ounces) fresh spinach, torn1 cup fresh strawberries, slicedDRESSING:2 tablespoons canola oil1 tablespoon raspberry vinegar1 green onion, finely chopped1-1/2 teaspoons sugar1-1/2 teaspoons gluten-free Worcestershire sauce1 teaspoon poppy seeds1/4 teaspoon saltDash paprika
Preparation
In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds 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.
