Serves 4; 1 1/4 cups per serving
3 tablespoons brut champagne, champagne vinegar or white wine vinegar
1 tablespoon strawberry spreadable fruit or reduced-sugar preserves
1 teaspoon canola or corn oil
5 cups rinsed and trimmed fresh spinach
2 cups halved fresh strawberries, hulled
1/4 cup sliced unsalted, dry-roasted almonds
In a small jar with a tight-fitting lid, combine champagne, strawberry spreadable fruit and oil. Cover and shake until ingredients are well combined. Place in the refrigerator until serving time.
Tear spinach into bite-size pieces. Place in a large salad bowl and add strawberries. Shake dressing, pour over spinach mixture and toss to coat. Sprinkle with almonds.
Cook’s Tip
If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a preheated 350°F oven for 5 to 10 minutes or until lightly browned, stirring once. This will give them an even nuttier taste and more crunch.