• 8 cups fresh spinach leaves, stems removed, washed
  • 1 pint strawberries, hulled and sliced
  • 1/4 cup almonds, sliced, toasted
  • 4 tablespoons olive oil
  • 4 tablespoons raspberry vinegar
  • 1 teaspoon Dijon-style mustard
  • Dash nutmeg
  • To taste black pepper, freshly ground

Dry spinach leaves and tear into bite-size pieces; place in serving bowl and toss with strawberries and almonds. Combine remaining ingredients in small dish, whisk thoroughly. Toss salad with salad with dressing and serve immediately.

Serves 8.

This salad has the fresh flavors of spring with the contrasted toasted crunch of almonds.

Calories: 97 calories

Protein: 2 grams

Fat: 9 grams

Sodium: 41 milligrams

Cholesterol: 0 milligrams

Saturated Fat: 1 grams

Carbohydrates: 5 grams

Fiber: 2 grams