Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 teaspoons Dijon or honey mustard

  3. 2 teaspoons raspberry-flavored vinegar

  4. Freshly ground black pepper, to taste

  5. 1 teaspoon garlic salt

  6. 1 teaspoon dried basil

  7. 2 teaspoons sugar

  8. 1/8 teaspoon salt

  9. 4 cups baby spinach, washed well

  10. 4 mushrooms , sliced

  11. 4 strawberries, sliced

  12. 1/2 medium red onion, halved and sliced

  13. Candied Almonds, recipe follows

  14. 1/2 cup sugar

  15. 1 cup slivered almonds

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together olive oil , mustard , vinegar, pepper, garlic salt , dried basil, sugar, and salt until dressing is well combined.

  2. In another large bowl, combine the spinach , mushrooms, strawberries , and red onion . Add the dressing and toss well. Sprinkle with the Candied Almonds.

  3. In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

  4. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.


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