Spinach & Strawberry Salad with Buttered Almonds

Crisp, sweet-tart and refreshing.

4 servings as a side salad
30 minutes prep time

Dressing:
1 tablespoon honey
2 tablespoons lime juice
2 tablespoons almond or hazelnut oil
1 teaspoon tamari or soy sauce

Whisk the dressing ingredients together in a small bowl or jar.

Salad:
1 tablespoon butter
1/2 cup sliced or slivered almonds

4 to 6 cups prepared young tender spinach leaves
2 cups strawberries
black pepper to finish

Melt the butter over medium-low heat in a small skillet, and add the almonds. Toast, stirring constantly, until the almonds are a nice golden brown. Remove at once to a dish lined with a paper towel to cool. Set aside.

Wash, pick over and dry the spinach leaves. Rinse the strawberries, hull and slice them. Arrange the spinach on serving dishes and arrange the strawberries over the spinach. Sprinkle with the almonds. Drizzle the dressing over the salads, and finish with a grind of black pepper.