1 cup California strawberries, stemmed
1/2 cup orange juice
2 tbsp. raspberry vinegar
2 tbsp. extra virgin olive oil
4 tsp. honey
1/4 tsp. salt
8 cups spinach leaves, washed and trimmed
1 lb. asparagus spears, blanched and drained
4 tbsp. slivered almonds, toasted

To make dressing: Combine strawberries, orange juice, vinegar, oil, honey and salt in blender. Pulse on and off. Dressing should be chunky. Cover and refrigerate. For each serving, measure 2 cups spinach onto each of four plates. Top each with 1/4 of the asparagus spears and drizzle with about 1/3 cup dressing. Sprinkle with 1 Tbsp. almonds.

Yield: 4 servings.