Spinach Salad

I have always loved salads with fruit, especially spinach.  Yesterday I tried this recipe and repeated it today.  It was a huge hit!

Ingredients:

• Dressing:

• 1/4 c orange juice (fresh or store bought)
• 1 tbsp white wine vinegar (although I used apple cider vinegar cause it is what was in the frig)
• 1/2 tsp Dijon style mustard
• 2 tsp honey
• 2 Tbsp olive oil
• salt
• pepper
• Salad
• 3 - 4 oz baby spinach leaves (however, baby spinach was not available today so I used romaine lettuce and it was good too)
• 2 large navel oranges, cut into segments
• 8 oz strawberries, sliced
• 1/2 c toasted almonds (or pecans)

Hints:

• To Segment Oranges - Use a sharp knife to cut off the top and bottom of both oranges; stand each orange on an end.  Working vertically around the oranges, one at a time, use a sharp parking or serrated knife to cut away and discard the peel and white pith.  Working over a bowl, slice between the membranes to remove all the orange segments.
• To toast the almonds - be sure your skillet is completely dry.  On low heat, add slivered almonds and sprinkle with sugar.  Keep stirring - they will burn if you let them sit still.  Stir until they are well covered with melted sugar and are a toasty brown.  Let completely cool before topping salad.