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Strawberry-Spinach Salad
8 servings

1/2 cup (50 ml) vegetable oil
2 Tbsp (30 ml) raspberry vinegar or 4 TSP (20 ml) red wine vinegar
1 Tbsp (15 ml) Worcestershire sauce
1 Tbsp (15 ml) granulated sugar (optional)
2 tsp (10 ml) poppy seeds
1 green onion, finely chopped
1/2 tsp (2 ml) salt
pinch of paprika

1/2 cup (125 ml) slivered almonds
1/4 cup (50 ml) granulated sugar
2 tsp (10 ml) water

2 10 oz bags spinach or 3 large bunches
2 cups (500 ml) sliced strawberries

Place dressing ingredients in a jar or small container with a
resealable lid. Shake well. Dressing can be made ahead and left
at room temperature for up to 1 day or refrigerated, covered for
2 to 3 days. Flavour improves as it sits.

To prepare almonds, grease a large piece of foil and place on
counter. Place almonds, sugar and water in a medium-size frying
pan or saucepan. Cook over medium heat, stirring frequently, until
sugar melts. As soon as sugar turns light golden, stir slowly and
constantly with a wooden spoon until all sugar is an even golden
shade and coats almonds, from 6 to 8 minutes.

Immediately turn coated almonds out onto foil. Don't touch as
they're extremely hot. Let cool, preferably to room temperature,
then break into small pieces.

Wash spinach, discarding tough stems, then tear into bite-size
pieces. Place in a large bowl, along with strawberries. (if not
serving right away, cover salad with a damp paper towel and
refrigerate for up to 4 hours) Just before serving, toss salad
with about half of dressing, then keep adding a little more dressing
and tossing until spinach is lightly coated. Add almonds and toss.


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