Spinach, Strawberry and Grapefruit Toss

 

2

tablespoons canola oil

1/3

cup sliced almonds

3

tablespoons honey

Dash ground cinnamon

1/2

teaspoon grated lime peel

3

tablespoons fresh lime juice

1

teaspoon Dijon mustard

1/4

teaspoon salt

1

bag (10 oz) washed fresh spinach leaves, torn (10 cups)

1

pint (2 cups) fresh strawberries, sliced

1

grapefruit, peeled, sectioned

• 1 Line cookie sheet with foil. Spray foil with cooking spray. In 6-inch skillet, heat 2 teaspoons of the oil over medium heat until hot. Add almonds; cook and stir until lightly browned. Add 1 tablespoon of the honey and the cinnamon; cook and stir 1 to 2 minutes longer or until almonds are glazed and golden brown. Place on foil-lined cookie sheet. Set aside to cool.
• 2 In jar with tight-fitting lid, shake remaining oil and remaining honey, the lime peel, lime juice, mustard and salt until well blended.
• 3 In large serving bowl, mix spinach, strawberries and grapefruit.
• 4 Just before serving, drizzle dressing over salad; toss lightly to coat. Sprinkle with toasted almonds.