Ingredients

• 1 (10 ounce) package fresh spinach
• 1 pint strawberries
• 1 teaspoon minced onion
• 1/4 cup apple cider vinegar
• 1/4 cup oil
• 1/4 cup honey
• 1/4 teaspoon worcestershire sauce
• 2 heaping Tablespoons toasted amonds (toasted almond vinegarete)
• 1-2 cups croutons

Directions

1. Rinse spinach leaves and remove all large stems

2. Tear into small pieces

3. Pat dry

4. Place in a large serving bowl and refrigerate covered until ready to serve

5. Rinse strawberries and remove stems

6. Slice berries in halves or quarters

7. Plave in a small bowl and set aside in the refrigerator

8. Combine the remaining ingredients (except croutons) in the container of a blender and blend until the dressing is emulsified and the nuts are fairly well ground

9. Refrigerate until ready to serve

10. When ready to serve, combine the strawberries with the spinach and croutons

11. Heat the salad dressing in the microwave for 45 seconds and pour the hot dressing over the salad and toss

12. Serve immediately

13. Note: you might not need all of the dressing depending on your preference

14. Dressing can be made 4 days in advance

15. When cooking for a buffet, it is better financially to do small amounts at choice, but buffet is more adventerous

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