This recipe was adapted from Guiding Star's registered nutrionist Allison Stowell.
- 3 Tablespoons champagne vinegar
- 1 Tablespoon strawberry jam, no sugar added
- 1 Teaspoon canola oil
- 5 Cups fresh spinach
- 2 Cups halved fresh strawberries, hulled
- 1/4 Cup sliced, unsalted, and dry-roasted almonds
In a small jar with a tight-fitting lid, combine the vinegar, strawberry jam, and oil. Cover and shake until all of the ingredients are well combined. Place in the refrigerator until ready to serve.
Tear the spinach leaves into bite-sized pieces. Place in a large salad bowl and add the strawberries. Shake the dressing, pour over the salad, and toss to coat. Sprinkle with almonds.