Strawberry Spinach Salad with Almonds and Dill

What you will need:

One 5 oz bag baby spinach leaves, washed and dried

1/4 cup thinly sliced green onions

1/2 cup slivered almonds, slightly toasted in a dry pan

1 pt sliced strawberries

2-3 TBSs fresh dill

Vinaigrette:

1/3 cup Patricia & Paul Strawberry Balsamic Vinegar

1/2 cup Patricia & Paul Basil Infused EVOO

1/4 tsp finely minced fresh garlic

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Preparation:

In a small bowl, whisk together Balsamic, Olive Oil, minced garlic, salt and pepper.
Wash dill and spin dry or dry with paper towels. Trim off feathery ends, discarding thick stems, finely chop dill and set aside. Place spinach in large mixing bowl. Add green onions, almonds and chopped dill and toss together. Add 1/2 of dressing to salad and toss together. In a separate bowl toss sliced strawberries with 1-2 TBS of vinaigrette. Arrange salad on serving platter then top with strawberries. Drizzle remaining vinaigrette over completed salad to taste.