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1
SALAD: Break off root ends and tough stems (if any) and discard.
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Place spinach in a large bowl, add ice and cover with water; set aside to chill.
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SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
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Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
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Spread almonds on a large plate; let cool and then break into small pieces.
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(Make ahead, as nuts can be stored in an air-tight container for about 3 days).
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DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
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Drizzle in olive oil and whisk until blended.
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Now whisk in Dijon mustard until well blended.
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Whisk in salt and pepper to taste.
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Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
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Add to a large mixing bowl.
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13
Add sliced strawberries and toss lightly to mix.
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Add dressing and toss gently until spinach and berries are lightly coated.
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Add almonds, toss lightly and serve.
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16
TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
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There are 8 cups of baby spinach in (one- 6 ounce) package.
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NOTE: Only make enough salad that will be eaten at this one time serving.
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The salad will get somewhat soggy if kept for another day.
