1 cup California strawberries, stemmed
1/2 cup orange juice
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
4 teaspoons honey
1/4 teaspoon salt
8 cups trimmed spinach leaves
1 pound asparagus spears, blanched and drained
4 tablespoons toasted slivered almonds
To make dressing:
Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor. Pulse on and off, dressing should be slightly chunky. Cover and refrigerate.
For each serving, measure 2 cups spinach onto each of four plates. Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing. Sprinkle with 1 tablespoon almonds.
Makes 4 servings.