Spinach Berry Salad

Ingredients:

spinach leaves

strawberries, raspberries, blackberries, blueberries or a combination of berries

caramelized nuts

poppy seed dressing

For the salad- toss the spinach with the berries.  You can totally adjust the amounts to your taste.

To caramelize the nuts:

2 cups whatever nut(s) you prefer.  I will be using almonds, pecans and cashews.

1/4 c water

1/4 c turbinado (unrefined sugar)

1 1/2 T honey

Prep a cookie sheet with foil and spray with olive oil cooking spray to prevent sticking.

Heat oven to 350°

In saucepan bring turbinado, honey and water to a boil over medium-high heat.  Stir until sugar is dissolved.  Remove from heat.

Add nuts and stir to coat.

Transfer nuts to the foil lined pan with a slotted spoon. Discard the rest of the syrup.

Roast in oven, stirring occasionally, until golden brown.  (About 10-12 minutes)  Watch them so they don't burn!

Remove from oven, allow to cool completely.

Poppy seed Dressing (This is adjusted from Green Smoothie Girl's recipe)

1/2 C extra virgin olive oil

1/4 C white wine vinegar

1/4 C honey

1/4 tsp paprika

1 T poppy seeds

2-3 T pureed strawberries or raspberries (or about 3-4 big strawberries)

I throw all of it except the poppy seeds in a blender and puree it.  Then just quickly pulse the poppy seeds in.