Raspberry Orange Spinach Salad with Toasted Almonds
    1. Wash spinach and raspberries and drain well.
    2. Toast almonds by heating in a medium skillet. Stir frequently for 3 to 4 minutes until fragrant.
    3. Mix spinach, raspberries and orange sections. Sprinkle with almonds.
    4. To prepare dressing: Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
    5. Divide into 7 - 1 ½ cup servings and serve with 2 tablespoons of dressing per serving.

From Flavors of Fiesta by University of Illinois Extension

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