Spinach-Asparagus Salad With Strawberry Dressing

I hope you will enjoy this wonderful salad I discovered in the California Strawberry Commission.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  cup strawberry, stemmed
• 1⁄2 cup  orange juice
• 2  tablespoons raspberry vinegar
• 2  tablespoons extra virgin olive oil
• 4  teaspoons honey
• 1⁄4 teaspoon salt
• 8  cups  trimmed  spinach leaves
• 1  lb asparagus spear, blanched and drained
• 4  tablespoons  toasted  slivered almonds

Directions

1. Make Dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor.
2. Pulse on and off, dressing should be slightly chunky.
3. Cover and refrigerate.
4. For each serving: measure 2 cups spinach onto each of four plates.
5. Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing.
6. Sprinkle with 1 tbsp almonds.