2 Tbs. Dijon mustard
2 Tbs. honey
1/3 cup of raspberry vinegar
1 cup of vegetable oil
1 – 10 oz. package baby spinach
2 cups of sliced strawberries
1 cup sliced mushrooms
½ cup sliced green onions
½ cup sliced almonds – lightly toasted
To make the vinaigrette, place poppy seeds, mustard, honey and vinegar in a small bowl. Gradually whisk in oil until combined and thickened. Cover and refrigerate.
Just prior to serving, combine spinach, strawberries, mushrooms, green onions and almonds. Toss with enough dressing to coat. Serves 8 – 10.