Topping
1 sm. bag Almonds, sliced
1/2 cup Sugar
Salad
1 bag Fresh Baby Spinach
1 cup Celery, sliced
2 cups Strawberries, sliced
1 sm. can Mandarin Oranges
1 cup Grapes, Red Seedless, cut in half
1 cup Avocado, cut in tiny chunks
Dressing
1/4 cup Sugar
1 teas Salt
1 teas Dry Mustard
1/3 cup Red Wine Vinegar
1 cup Canola Oil
1 1/2 T Poppy Seeds
2 Green Onions, chopped
Topping: Place sugar in a frying pan and cook until caramelized to a light brown. Add almonds. Spread thinly on waxed paper. Allow to cool. Break up to sprinkle on top of salad when serving.
Salad: Mix ingredients in a large bowl.
Dressing: Mix ingredients and cool for two hours. Pour 1/4 cup of dressing on salad and mix. Serve the remaining dressing on the side.
