Strawberry Fields Salad

With spring in full swing, here in Texas at least, the stores are full of fresh berries. We can't get enough of the things. Even the local woods are starting to have the wild dewberries, a relative of the blackberry, and the kids eat them as soon as they pick them. We did manage to bring home enough one day to make a cobbler.
One way we like to use the strawberries in particular is to make this salad. The tender baby spinach and acidic and sweet berries and dressing are very welcome this time of year.

While this salad always has strawberries we do like to add raspberries, blackberries or even blueberries.

You can use any strawberry jam but homemade freezer jam is really bright and amazing. It is also very easy to make. I use the surgel brand of pectin and follow the instructions in the package. Really simple and really amazing. When the berries are so cheap, why not!

Strawberry Fields Salad

1 cup almonds, sliced

1 egg white

1/2 cup brown sugar

1/2 tsp cinnamon

3 packages spinach

1 lb strawberries, sliced

1 1/2 tsp poppy seeds

1/2 cup canola oil

1/2 cup white vinegar

1/4 cup sugar

1/2 cup strawberry jam

1 tsp onion, grated

1 tsp salt

        1. Mix together the almonds, egg, brown sugar and cinnamon.

2. Spread out on a parchment lined baking sheet and bake at 350 degrees for 18 minutes. Allow to cool completely and crumble.

3. Make the dressing. Combine the poppy seeds, oil, vinegar, sugar, jam, onion and salt in a jar and shake well to combine.

4. To assemble the salad, place the washed spinach in a large bowl, add strawberries, nuts, and dressing and toss.