Mixed berry salad with poppy seed dressing and cinnamon almonds recipe

Ingredients

• ½ cup sliced almonds
• 6 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• ¼ teaspoon table salt or fine sea salt
• ½ teaspoon poppy seeds
• 8 cups fresh spinach
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blackberries
• 1 cup fresh raspberries

1. In a small skillet, combine the almonds, 2 tablespoons of the granulated sugar, and the brown sugar. Cook over medium heat, stirring, for 5 to 7 minutes, watching closely to keep it from burning. Once the sugar has melted and coated the nuts, sprinkle in the cinnamon and stir. The almonds may clump together. Transfer to a plate and set aside to cool. Break them into pieces once they have cooled.
2. In a blender or food processor, combine the oil, vinegar, salt, poppy seeds, and the remaining 4 tablespoons granulated sugar and blend until combined, about 30 seconds. Store in the refrigerator until ready to serve. Shake just before serving.
3. Layer the spinach and berries in a serving bowl and add the almonds on top. Drizzle with the desired amount of dressing, toss to combine, and serve immediately.