Spinach and Strawberry Salad

Prep Time:





  • 1/4 cup (60 ml) vegetable oil
  • 1-2 Tbsp (15-30 ml) granulated sugar (to taste)
  • 2 Tbsp (30 ml) raspberry vinegar
  • Pinch salt and pepper


  • 1/2 cup (125 ml) slivered almonds
  • 1 Tbsp (15 ml) corn syrup
  • 1/2 Tbsp (7 ml) granulated sugar
  • Pinch salt


  • 1 lb (494 g) spinach, washed
  • 2 cup (500 ml) strawberries, washed and sliced


  1. Make dressing by whisking together the oil with the granulated sugar and raspberry vinegar. Season with salt and pepper. Set aside.
  2. Heat oven to 325 degrees F (160degrees C).
  3. In a small bowl stir the almonds together with the corn syrup, sugar, and salt until coated. Spread in a single layer on a parchment lined baking sheet.
  4. Place in oven and bake for 12 minutes, stirring once. Let cool completely. Break into pieces.
  5. Assemble salad by tossing spinach with the dressing; sprinkle with strawberries and candied almonds.