* NEVER refer to this as spinach salad * 
- bunch of fresh spinach, washed dried whole
- 1 cup of fresh berries, (bet you’d never guess I like strawberries on mine)
- 1 cup almonds
- 1/2 cup white sugar (for almonds)
- 1/2 cup sweet grapes, halved
Dressing:
- 1 tbsp rice vinegar (it has a nice light flavor)
- 1 Tbsp EV olive oil
- 1/2 tsp poppy seeds
- 1 tsp sugar
- dash of salt & pepper
Candied Almonds:
- place sugar & almonds in pan. Turn to HIGH. *Note: this is not the recipe to start little Betsy on*
- Remember that sugar boils MUCH hotter than water. So be careful getting this on your skin would mean instant blisters and burns. Maybe even a trip to the doc.
- Use a wooden spoon and stir constantly.
- When the sugar melts and starts to go a golden color, it will finish very quickly. Less than a minute to go.
- Keep stirring until the almonds are coated. And not burned! Remove from pan right away on to sheet of parchment paper.
- Once dried, break apart into little pieces and store. Use 1/2 cup(or more) for this Berry Salad.
Directions:
- Place dressing ingredients in small air tight container. Shake.
- Toss spinach with dressing.
- Top with almonds, berries, and grapes.
- Enjoy!
