SPINACH-STRAWBERRY SALAD

1/3 cup sliced natural almonds

1/4 cup extra-virgin olive oil

2 tbsp lime juice

1 tbsp poppy seeds

2 tsp honey

1 tsp apple cider vinegar

1/2 tsp salt

1/4 tsp black pepper

2 cups strawberries

1 (5-oz) pkg baby spinach

1/3 cup thinly sliced red onion

In a small dry skillet over medium heat, cook almonds, stirring occasionally, until fragrant and toasted, about 3 minutes. Set aside.

In a jar with a tight-fitting lid, combine the olive oil, lime juice, poppy seeds, honey, vinegar, salt and pepper. Seal tightly and shake vigorously until well blended.

On a serving platter, arrange strawberries around edge. Mix spinach and onion in a bowl. Drizzle with dressing and gently coat until coated. Place spinach mixture in the center of the strawberries and sprinkle with the almonds.

Best served immediately.

Serves: 6 

recipe and photo First for women '23