Recipe From Robyn
1 Bunch of spinach, washed and torn
2 Cups Strawberries, sliced
1 Can Mandarin Oranges
1/2 Cup Slivered Almonds
2 Tb Butter
1/4 Cup or more brown sugar
1 Tsp Cinnamon
1 cup lemon juice, use as much fresh as you can
Toast the almonds over medium heat, watching carefully so as to not burn until slightly browning. Make sure you move them around while toasting. Add butter, brown sugar and cinnamon. Continue to cook, stirring frequently until brown sugar begins to bubble and stick to the almonds. Remove from heat and spread almonds on parchment paper to cool.
Drizzle desired amount of dressing over the salad, toss everything together in a bowl, and serve immediately.