Spinach, Mint and Strawberry Salad
I made this salad last night and it was a huge hit.
Start with baby spinach and mint. I cut the mint into a chiffonade (great word huh?) It means long thin pieces of mint.
I had some strawberries that I had sliced and drizzled with balsamic vinegar. This is a really good way to make the berries last way longer and brings out a nice sweetness in them. Added those to the salad.
Then I made some candied sliced almonds. Wow! is there anything more yummy? Just put 1/2 cup of almonds in a small cast iron skillet and sprinkle with 3 teaspoons of sugar. Toast those babies up till the sugar melts and remove from heat. Quickly set on a piece of wax paper to cool. Toss them into the salad and drizzle with olive oil. I happen to have some lemon infused oil which really added to the flavor.
It tastes like spring!