Spinach Strawberry Salad

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   *Prepare dressing ahead to allow refrigeration time.*

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   DRESSING:

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   1. Combine equal parts (1 cup, or more if preparing larger quantity to store) Vinegar, Brown Sugar and sugar in a saucepan.

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   2. Heat over medium-low.

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   3. Stir constantly until sugars have dissolved and the dressing is brown.

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   4. Pour into jar or other container with lid and refrigerate until ready to use.

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   CARAMELIZED ALMONDS:

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   1. Combine 3/4 c. slivered almonds and 1/4 c. brown sugar (or more if planning on storing) in frying pan.

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   2. Heat over low to medium-low, stirring occasionally, until sugar has melted and coated nuts.

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    3. When nuts are roughly coated in caramelized sugar, pour out onto plate or wax paper to cool.

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    4. When cooled, gently break apart and store in baggie until ready to use.

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    MAKING THE SALAD:

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    Combine Spinach, bleu cheese, nuts and sliced strawberries in a bowl. Toss with desired amount of dressing. Spinach should be damp but not soggy.

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    *Do not add dressing until close to serving time as to not make spinach soggy.*

* Per serving · 4 servings · Values may vary.

No additional tips available.