Strawberry Salad with Sugared Almonds & Strawberry Poppy Seed Dressing

Look familiar?  That's because it is.  I posted this recipe last summer, and since strawberry season is here again, I couldn't wait to make this salad again, and in turn, to tell you to make this salad again. Thanks to a friend at work, I had a gallon of the most perfectly sweet strawberries straight from a farm in Rocky Mount, North Carolina. Combined with delicious dressing and the delightful company of my roommate, this meal made for a most enjoyable evening. Two warnings:  1) The sugared almonds are addictive; you'll want to eat them as soon as you take them off the pan. 2) The dressing is more addictive than the almonds;  I legitimately wanted to drink it like a smoothie, but I refrained...for the most part.

Strawberry Salad

1 package baby spinach (you can also add arugula or use a spring mix)
1/4 cup Gorgonzola cheese
1 cup sliced strawberries
Sugared Almonds (recipe below)
Strawberry Poppy Seed dressing (recipe below)

1. Assemble ingredients according to your heart's desire and enjoy.
2. For those who want to add some protein, add slices of grilled chicken (as I did) or even a sweet glazed piece of salmon.

Sugared Almonds

1/2 cup sliced almonds
3 tablespoons sugar

1. Heat a small, nonstick skillet over medium heat. Add sugar and almonds.
2. Cook and stir just until nuts are golden and coated with melted sugar.
3. Spread on a sheet of foil to cool.

Strawberry Poppy Seed Dressing

3 tablespoons red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 cup canola oil
3/4 cup sliced strawberries
3/4 teaspoon poppy seeds

1. Place vinegar, sugar, salt, and mustard in a food processor (or blender).
2. With the processor running, slowly drizzle in oil until creamy.
3. Add strawberries and process till smooth.
4. Refrigerate until ready to serve.

all recipes slightly adapted from Aimée @ Simple Bites