In a non-stick skillet, cook almonds and brown sugar slowly, stirring often, until sugar is melted and coats almonds. about 10 minutes. Watch closely to make sure the almonds don't burn. Cool on wax paper.
In a large bowl, layer salad ingredients. Cover and chill if not serving immediately. Just before serving, toss with dressing.
For Dressing: In a blender, combine strawberries, balsamic vinegar, garlic clove, honey, fresh ground pepper, and Italian seasoning, blend till smooth. With blender running, add olive oil. Season to taste. Chill if not using soon, but let the dressing come to room temperature before serving.
By Kim from Crawford, CO
Another great holiday salad!
Place spinach in large bowl. Sprinkle with dill and sesame seed. If strawberries are large, cut in half. Add to bowl. Pour dressing over content of bowl and toss gently.
By Robin from Washington, IA
Shared on: 11/22/2011
By Robin from Washington, IA
Poppy Seed Dressing: Mix together sugar, sesame seeds, poppy seeds, onion. Worcestershire sauce, paprika and vinegar in jar. Shake well until sugar dissolves. Add oil and shake again. Refrigerate 1 hour or more.
Wash and spin dry spinach. Remove stems and tear into bite-size pieces. In salad bowl, combine spinach and strawberries. Add walnut pieces and Blue cheese. Toss with poppy seed dressing just before serving. Store remaining dressing in refrigerator.
By Robin from Washington, Ia
Wash, drain, and tear spinach into bite size pieces. Place in large salad bowl; chill. Slice strawberries in half. Set aside.
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