Judy’s Spinach Salad


  • 1 bag of spinach, 7 to 9 ounces
  • 16 ounces of strawberries, sliced
  • 1 can (11 ounces) Mandarin oranges, drained
  • 1/3  cup sliced almonds, toasted

Spinach Salad Dressing


  1.  Place almonds in a small, non-stick skillet over medium heat. Cook for three to four minutes. Stir occasionally to prevent burning. Remove from heat when they become golden and fragrant. Cool.
  2. Place spinach, strawberries, oranges, and almonds in a large bowl.
  3.  Pour dressing on salad and toss.

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