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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Berries add a pop of color to this favorite salad thatâs part of my gluten-free menu. My challenge is to keep the family from eating the sugared almonds before I add them! âPeggy Gwillim, Strasbourg, Saskatchewan âPeggy Gwillim, Strasbourg, Saskatchewan Ingredients:
1/4 cup slivered almonds |
2 tablespoons sugar |
1 package (10 ounces) fresh spinach, torn |
1 cup fresh strawberries, sliced |
dressing: |
2 tablespoons canola oil |
1 tablespoon raspberry vinegar |
1 green onion, finely chopped |
1-1/2 teaspoons sugar |
1-1/2 teaspoons gluten-free worcestershire sauce |
1 teaspoon poppy seeds |
1/4 teaspoon salt |
dash paprika |
Directions:
1. In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.
2. In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately. Yield: 10 servings.
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