Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.
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I cut the sugar to half (2 TBLS) and found it plenty sweet. I didn't mince the onion into the dressing either, I just added thin rings to the salad -- was pretty! The bruschetta w/ goat cheese was PERFECT alongside. Really delicious salad -- loved it!
We LOVE this recipe. To make the salad more of a main meal, we add grilled chicken and put the goat cheese straight into the salad instead of making the bruschetta. We serve warm ciabatta rolls on the side and it is a wonderful spring/summer meal.
This is my most favorite spring time salads. I have made it for the past 7 years, usually for all of the family spring get togethers, Mothers Day, Easter and Birthdays and as a simple dinner side salad. Everyone just loves it, they now request it often. I have pleanty of spinach from the garden that I use. I do usually up the amount of toasted almond slivers to about a quarter of a cup. I just love the crunch they give!
Yummy salad! Easy to make but definitely company worthy! I didn't use quite the 1/4 cup of sugar, and it was still plenty sweet. I opted for the white wine vinegar, and added about a 1/4 tsp. of sesame oil as well for add'l flavor. I also just finished the salad off w/ crumbled goat cheese rather than the bruschetta. Will definitely make this again soon!