- 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
- 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.
- Place spinach, strawberries, oranges, and almonds in a large bowl.
- Pour dressing on salad and toss.