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.

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.

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