Spinach, Strawberry and Grapefruit Toss

Here is another fresh salad for this summer! I found out, from this recipe, that Scott nor I are the biggest fans of grapefruit. It's a little bit too tart for the two of us. This salad was relatively simple, and that may have been part of the reason I wasn't a huge fan.

Spinach, Strawberry and Grapefruit Toss-adapted from Pillsbury's, 'Fast and Health Cookbook'
Total Time: 25 Minutes
Serves 12

• 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.