Ingredients
1/4 cup lime juice
1/4 cup honey
1/4 teaspoon poppy seeds
1/4 teaspoon Dijon mustard
1/4 cup vegetable oil
1 cup sliced almonds
1/4 teaspoon salt
1/4 cup white sugar
1 (10 ounce) bag baby spinach, rinsed and dried
2 pints sliced fresh strawberries
1 cup toasted flaked coconut
1/2 red onion, sliced
Directions
Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing and toss to coat.
All the Best,
Chef Murph
