1/3cupfresh or frozen and thawed, blueberries, raspberries, or blackberries
2tbspolive oil
4tspbalsamic vinegar
1tbsporange juice
1smallgarlic clove
1/2tspsugar
1/2tspsalt
pepperto taste
Salad
1/2cupsweet onionthinly sliced
1/3cupsliced almonds
8cupsbaby spinach
2cupsstrawberriesrinsed, hulled, and sliced
2ripe Hass avocadospitted, peeled, and diced
Instructions
Combine all dressing ingredients in a blender or food processor, process until smooth.
Place onion slices in medium bowl and cover with ice water. Let soak 10 to 20 minutes; drain and dry.
Toast almonds in small, unoiled skillet over low heat, stirring constantly, until light golden and fragrant, 3 to 5 minutes. (Alternatively, toast in 300 degree oven for 7 to 10 minutes.) Set aside and let cool.
Just before serving, combine spinach, strawberries, avocados, and onion in large salad bowl. Drizzle dressing over top and toss gently to coat. Sprinkle salad with toasted almonds.