Spinach Strawberry Salad with Poppyseed Dressing

Ingredients

• 6 cups baby spinach, washed and dried
• 1 lb fresh strawberries, hulled and sliced

Instructions

1. Toast the sliced almonds in a dry skillet over medium-low heat for 3 to 4 minutes, stirring or shaking the pan often, until light golden brown and fragrant. Watch closely near the end, since nuts go from perfectly toasted to burnt within seconds. Transfer to a plate to cool.