Strawberry/Spinach Salad with Candied Almonds

On Monday evening I met a friend at a local coffee shop. I had this wonderful strawberry spinach salad and felt compelled to come home and re-create the recipe. I have to say, it's as good as the one at the coffee shop.

Since I was talking them up on facebook, I am following through with my promise for the recipe for these yummy treats. I used sliced almonds although you could easily use whole and serve them as a snack.


Candied Almonds

½ cup water
1 cup sugar
1 tbs ground cinnamon
2 cups sliced almonds

Bring water, sugar and cinnamon to a boil. Add almonds and stir until all liquid is dissolved.

Cook until the sugar starts turning a nice golden brown and the liquid evaporates. The syrup left behind will coat the almonds.

Pour mixture onto a lightly sprayed cookie sheet and bake at 300 degrees for 20 minutes.

Break almonds apart and use in salads, as an ice cream topper or plain, as a snack.

I personally used these to top my spinach strawberry salad. Yum!

Top some fresh spinach with sliced strawberries and some crumbled feta cheese.

Poppy seed dressing, like the recipe below, is wonderful on this salad. Add dressing then sprinkle almonds on top. Enjoy!

Poppy seed dressing:

1/3 cup white sugar
½ cup white vinegar
1 tsp salt
1 tsp ground dry mustard
1 tsp grated onion
1 cup grape seed oil
1 tbs poppy seeds

In a blender or food processor, combine sugar, vinegar, salt, dry mustard and onion. Blend for 30 seconds. Slowly add grape seed oil and continue blending until smooth. Stir in poppy seeds.

This is a wonderful summertime salad. Enjoy it!