Spinach-Strawberries Salad

This salad has the fresh flavors of spring with the contrasted toasted crunch of almonds.

8 cups fresh spinach leaves, stems removed, washed
1 pint of fresh strawberries, hulled and sliced
1/4 cup sliced almonds, toasted
4 tablespoon olive oil
4 tablespoons raspberry vinegar
1 teaspoon Dijon-style mustard
Dash nutmeg
Freshly ground black pepper, to taste

Dry spinach leaves and tear into bite-size pieces; place in serving bowl and toss with strawberries and almonds.

Combine remaining ingredients in small dish, whisk thoroughly.

Toss salad with salad with dressing and serve immediately.

Servings: 8
Source: National Pork Board