Spinach-Asparagus Salad with Strawberry Dressing

1 cup California strawberries, stemmed
1/2 cup orange juice
2 tbsp. raspberry vinegar
2 tbsp. extra virgin olive oil
4 tsp. honey
1/4 tsp. salt
8 cups trimmed spinach leaves
1 lb. asparagus spears, blanched and drained
4 tbsp. toasted slivered almonds

To make dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor. Pulse on and off, dressing should be slightly chunky. Cover and refrigerate.

For each serving, measure 2 cups spinach onto each of four plates. Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing. Sprinkle with 1 tbsp. almonds.

Yields: 4 servings
Source: California Strawberry Commission