1/2 c. slivered almonds
1/2 lb. mixed red & green seedless grapes, halved (about 2 c.)
1 c. thinly sliced celery (2 lg. ribs)
Citrus Dressing (recipe follows)
6 oz. spinach, washed, trimmed & torn in bite-size pieces (4 loosely packed c.)

Toast almonds in large skillet over medium heat, shaking occasionally, until lightly browned; remove and reserve. In skillet over low heat gently stir grapes, celery and dressing. Cool slightly.

In bowl toss spinach with grape mixture and almonds. Serve warm or chilled. Makes 4 servings.

CITRUS DRESSING:

Mix well: 3 tbsp. orange juice 1 tbsp. lemon juice 1/2 tsp. crushed dried mint Pinch each of salt & cayenne

Makes about 1/2 cup.