Strawberry Spinach Salad

Serves 6-8

3-4 large bunches of spinach

3/4 cup sliced almonds, toasted

1 pint of fresh strawberries

8 oz of fresh button mushrooms

2 avocados

Wash spinach in a sink full of clean water by swishing around. Snap all the leaves off stems with your fingers and drain in a colander.

To toast the almonds, spread them out in a single layer on a rimmed baking sheet and toast in a 350 oven for about 5-7 minutes, watching carefully not to let them burn.

Clean strawberries and mushrooms and slice thinly into a bowl.

To assemble salad place first four ingredients into a very large salad bowl (sometimes I pull out my super large aluminum just to toss the salad then I serve it in a salad bowl). Slice the avocados and add them to the bowl. Pour enough dressing over the salad to coat lightly, toss and serve. Start with about 1/2 cup of dressing if you are making the entire recipe, toss and add more dressing, if necessary.

Note:

Another tasty version of this salad can be made by using cooked and crumbled crispy bacon, sliced hard boiled eggs, and toasted almonds. Use the same dressing below.

North Shore Dressing

Adapted from Be Our Guest

2/3 cup sugar

punch salt

4-5 green onions, using a little of the light green part

1/2 cup cider vinegar

1/3 cup ketchup

1 T Worcestershire sauce

1 cup vegetable Oil

In food processor or blender combine all ingredients. Process until smooth.