Strawberry Spinach Salad

4 tablespoons sliced almonds

3 tablespoons sugar

3 cups baby spinach, stems removed

12 large strawberries, cleaned and sliced

Dressing

¼

cup red wine vinegar

2 tablespoons light olive oil

1 teaspoon dry mustard

2 teaspoon sugar

In a small skillet, place almonds and sugar over medium heat. Cook and stir until the almonds are coated and golden and the sugar dissolved. Remove from pan and cool.

Place spinach and strawberries in a large serving bowl; set aside.

In a medium bowl. whisk together vinegar, oil, mustard and sugar.

Pour dressing over and toss gently. Sprinkle sugared almonds over the top.

Serves four.