Sunday, April 4, 2010

Strawberry Spinach Salad with Candied Almonds

My sister, Katie made this for us last year and I couldn't stay out of it. This recipe makes more than you need for one salad, toss less than half of the dressing with the salad and slowly add more until desired. Dressing will keep in fridge for a few weeks. Tonight I served the dressing on the side, but I think it is better to toss it all together for this recipe.

Strawberry Spinach Salad with Candied Almonds
(printable version)

1/4 cup sugar
1 quart strawberries, sliced
1 (10-ounce) package washed baby spinach
1 cup sliced almonds, toasted
3 TBS sugar
3 TBS sliced almonds

To candy almonds: Place almonds in frying pan with sugar and butter. Stir constantly until the sugar and butter combine, disolve and turn a light brown, toffe color.

Lightly sprinkle a few teaspoons of sugar over strawberries and toss with spinach justprior to serving. Top with almonds and toss with dressing.

3/4 cup sugar
1/2 cup honey
1 tsp paprika
1 tsp mustard
1 tsp grated onion
1/2 cup lemon juice
1 cup vegetable oil
1/2 tsp celery seed
Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed until mixed well.