Spinach Strawberry Salad

*Prepare dressing ahead to allow refrigeration time.*

DRESSING:

1. Combine equal parts (1 cup, or more if preparing larger quantity to store) Vinegar, Brown Sugar and sugar in a saucepan.

2. Heat over medium-low.

3. Stir constantly until sugars have dissolved and the dressing is brown.

4. Pour into jar or other container with lid and refrigerate until ready to use.

CARAMELIZED ALMONDS:

1. Combine 3/4 c. slivered almonds and 1/4 c. brown sugar (or more if planning on storing) in frying pan.

2. Heat over low to medium-low, stirring occasionally, until sugar has melted and coated nuts.

3. When nuts are roughly coated in caramelized sugar, pour out onto plate or wax paper to cool.

4. When cooled, gently break apart and store in baggie until ready to use.

MAKING THE SALAD:

Combine Spinach, bleu cheese, nuts and sliced strawberries in a bowl. Toss with desired amount of dressing. Spinach should be damp but not soggy.

*Do not add dressing until close to serving time as to not make spinach soggy.*