Ingredients

1/4 cup olive oil
2 teaspoons Dijon or honey mustard
2 teaspoons raspberry-flavored vinegar
Freshly ground black pepper, to taste
1 teaspoon garlic salt
1 teaspoon dried basil
2 teaspoons sugar
1/8 teaspoon salt
4 cups baby spinach, washed well
4 mushrooms, sliced
4 strawberries, sliced
1/2 medium red onion, halved and sliced
Candied Almonds, recipe follows

Directions

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

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

Ingredients

Candied Slivered Almonds:
1/2 cup sugar
1 cup slivered almonds

Directions

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.

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.