VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Measuring cup & spoons, large & small bowls, wire whisk, kitchen knife, large salad fork & spoon (to toss salad).
INGREDIENTS:
 | 3 cups baby spinach leaves (see HOW TO WASH SPINACH) |
| 3 cups salad assorted salad greens (such as Romaine lettuce, Argula, endive, water-cress) torn to bite size pieces |
| 1 cup sliced strawberries |
| 1 medium red onion, thinly sliced |
| 1/4 cup sliced toasted almonds |
| 1/4 cup orange juice |
| 2 Tbsp honey |
| 1 tsp Dijon-style mustard |
| 1/2 tsp poppy seeds |
| Salt & pepper to taste |
| 2 Tbsp olive oil |
DIRECTIONS: Toss together the spinach leaves, salad greens, strawberries, onion & almonds in a large bowl. Mix together the orange juice, honey, mustard, poppy seeds, salt & pepper in a small bowl until well blended. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad.
SERVINGS: 6 TIME: 25 minutes
SERVING TIPS: If desired add your choice of additional fresh fruit such as sliced pear or apricots or your favorite fruit.
SPINACH-STRAWBERRY SALAD