½cupprepared salad dressingbalsamic, creamy poppyseed or honey mustard
Instructions
In a large serving bowl, add spinach. Top with strawberries, feta cheese, toasted almonds and red onion.
Drizzle with dressing and serve immediately.
Notes
*To toast almonds, heat a dry skillet on medium-high. Place chopped almonds in hot skillet and move them around constantly with a spatula until browned. Remove from heat immediately, and allow to cool.
Refrigerate leftovers in a covered container for up to two days.