Spinach Salad with Fresh Fruit and Candied Almonds

Ingredients

• 6 cups of baby spinach, washed and dried
  
• 1 cup of fresh berries such as strawberries or blueberries
  
• 1/3 cup whole blanched almonds
  
• 1/4 cup superfine white sugar
  
• 2 green onions
  
• 1/3 cup crispy chow mein noodles
  
• Lemon Poppyseed Dressing

Directions

1. Pour sugar into a non-stick skillet over medium heat, stirring frequently until it melts and becomes golden in colour.
   
2. Add the almonds, stirring quickly with a non-stick spatula to coat. Remove the pan from the heat and pour the almonds onto a small sheet of parchment paper to cool. 
   
3. Once almonds have cooled (about 5 minutes), break the candied almond clumps apart with your fingers.
   
4. Remove the stems from the strawberries, wash and quarter them and set aside. If using blueberries, simply wash and set aside.
   
5. Slice the green onions into either long thin strips or small rounds and set aside.
   
6. Fill a serving bowl with the clean, dry spinach and sprinkle the almonds, berries, and green onions on top.
   
7. Serve with chow mein noodles for crunch and lemon poppyseed dressing for an extra splash of flavour.