Spinach, Strawberry and Grapefruit Toss-adapted from Pillsbury's, 'Fast and Health Cookbook'
Total Time: 25 Minutes
- 3 tablespoons olive oil
- 1/3 cup slice almonds
- 3 tablespoons honey
- Dash ground cinnamon
- 3 tablespoons lime juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sugar
- 10 ounces fresh spinach leaves
- 1 pint fresh strawberries
- 1 grapefruit, peeled and sectioned
In a 6 inch skillet, heat 2 teaspoons oil over medium heat until hot. Add almonds; cook and stir until lightly browned. Add 1 tablespoon honey and cinnamon; cook and stir 1 to 2 minutes or until almonds are glazed and golden brown. Place aside to cool.
In a jar with a tight-fitting lid, shake remaining oil and remaining honey, lime juice, mustard, salt, cayenne pepper, and sugar until well blended.
In a large serving bowl, mix spinach, strawberries and grapefruit; top with dressing and toss to coat. Sprinkle with toasted almonds.