- 6 cups torn fresh spinach
- 1 cup sliced fresh strawberries
- 1 cup chopped dates
- 1/4 cup slivered almonds
- Raspberry or red wine vinaigrette
- In a bowl, combine the spinach, strawberries, dates and almonds. Drizzle with vinaigrette; toss to coat. Serve immediately. Yield: 4-6 servings.
Originally published as Spinach Date Salad in Reminisce May/June 2004, p48
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