Ingredients

The following ingredients have 6 Servings
  • 8 cups spinach
  • 1 + cup raspberries
  • 1 + cup strawberries (sliced)
  • 1 cup candied almonds (or pecans)
  • ½ cup rice vinegar
  • ½ cup oil
  • ½ cup sugar
  • 2 tbsp poppy seeds
  • 2 tsp raspberry jam

Instruction

  • Candy Almonds (if not purchased this way): To candy the almonds, just place 1cup of sliced almonds and 6 tablespoons of sugar in a medium saucepan. Stir over medium-high heat just until the sugar has completely dissolved, and then immediately remove from heat. Then place the almonds in a single layer on wax paper to cool for 30-40 minutes.
  • Make Dressing: To make the dressing, combine the rice vinegar, oil, sugar, poppy seeds and raspberry jam, stir well to combine. If you have a blender bottle, this is a great tool to use as you can shake it all together and pour from it as well. Place the dressing in the refrigerator to chill, until ready to serve.
  • Assemble Salad: In a large bowl, assemble and combine the salad ingredients. If needed, wash and pat dry the spinach leaves. Then, rinse the raspberries and add to the bowl. Next, wash and dice the strawberries into quarters, transfer them to the salad bowl as well. Now, add the candied nuts on top and toss salad a bit to combine.
  • I like to serve my dressing on the side so that you can add as much as you like, but you could go ahead and add to the salad right before serving if desired. Serve immediately and enjoy!