Spinach Salad With Strawberries Honey Dressing (see recipe below) 2 bunches fresh spinach leaves, washed, dried, and chilled 1 cup thickly sliced fresh strawberries 1 tablespoon sliced almonds or sesame seeds, toasted 1 small red onion, thinly sliced (optional) Prepare Honey Dressing; set aside. Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl. Toss spinach with 1/4 cup of Honey Dressing for every 6 cups of spinach greens; toss gently. Add strawberries, sliced almonds or sesame seeds, and onion; toss again and serve. Makes 6 to 8 servings. HONEY DRESSING: 2 tablespoons balsamic vinegar 2 tablespoons rice vinegar 1 tablespoon plus 1 teaspoon honey 2 teaspoons Dijon mustard Coarse salt and freshly-ground pepper to taste In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper; cover securely and shake vigorously. Store, covered, in the refrigerator. Serve at room temperature.
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