Spinach-Asparagus Salad with Strawberry Dressing

Description

 * Yields: 4 servings

Ingredients

 * 1 cup California strawberries, stemmed
 * ½ cup orange juice
 * 2 tbsp raspberry vinegar
 * 2 tbsp extra virgin olive oil
 * 4 tsp honey
 * ¼ tsp salt
 * 8 cups trimmed spinach leaves
 * 1 lb asparagus spears, blanched and drained
 * 4 tbsp toasted slivered almonds

Dressing

 * 1) Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor.
 * 2) Pulse on and off, dressing should be slightly chunky.
 * 3) Cover and refrigerate.

Salad

 * 1) For each serving, measure 2 cups spinach onto each of four plates.
 * 2) Top each with one-fourth of the asparagus and drizzle with about ⅓ cup dressing.
 * 3) Sprinkle with 1 tbsp almonds.