Strawberry Spinach Salad

The two keys to this delicious salad are the home-made dressing and candied almonds (add about 1/2 cup of nuts). The rest of the salad is a bag of baby spinach and sliced strawberries (add as many strawberries as you want!).



Strawberry Vinaigrette Dressing
3 tablespoons strawberry vinegar (mix 2 strawberries with 3 tablespoons vinegar in your blender)
1/8 teaspoon salt
1/4 cup sugar
1/4 teaspoon dried onion
1/2 cup canola oil

Mix until sugar and salt is dissolved. Easy shaking and pouring if you use a gravy mixing container. Add to salad as you eat it (ie on your own plate/bowl), otherwise the leftovers will get soggy. But if you're not planning on leftovers, then toss it on before serving.

Here's what's left of our dressing.

Candied Nuts
Recipe from Better Homes and Gardens cookbook
Note: These are not my pictures.

2 cups nuts (I used a 1 and 2/3 cups bag of sliced almonds)
1/2 cup sugar
2 tablespoons butter
1 teaspoon vanilla extract


Place a piece of parchment paper or a silicone baking mat on a flat surface or baking sheet. (DO NOT USE WAXED PAPER!!! If you don't have parchment or silicone, you can use a baking sheet coated with non-stick cooking spray-that's what I did.)

Heat a non-stick skillet over medium-high heat. Melt the butter, then add the sugar and nuts.


Cook over med-high heat while stirring constantly with a wooden spoon until the sugar melts and turns a golden brown. (You may still see some sugar crystals that haven't melted--that's okay.)

Remove pan from heat and add vanilla extract (it will sizzle). Stir vigorously.

Turn the hot nuts onto the prepared surface. Spread nuts out evenly. Cool completely before using or eating.