Serves 8.
One 9 ounce package of baby spinach leaves (no stems)
1 1/2 cups of strawberries, sliced
1/3 cup almonds, toasted
3-4 green onions, sliced
Olive oil
White Balsamic vinegar
Sea salt and fresh ground pepper
Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)
Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions
Drizzle with a little olive oil (just enough to lightly coat the spinach)
Place the bowl in the refrigerator until serving time
To serve:
Rinse the strawberries just before tossing the salad, dry them and slice them
Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste
Add a little salt and fresh ground pepper and toss the salad and then plate
