Spa Salad and Almond Vinaigrette 10 ounces baby spinach leaves, torn into bite-size pieces 1/2 red onion, thinly sliced 1 cup strawberries, thinly sliced 1/2 cup sliced almonds Almond Vinaigrette Strawberries and almonds for garnish Toss the spinach, onion, strawberries and almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds. Serves 2 Almond Vinaigrette 2 teaspoons Dijon mustard 2 teaspoons pure maple syrup 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 1/4 teaspoon Nielsen-Massey Pure Almond Extract 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup canola oil 1/4 cup natural rice vinegar Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly. Note:  Emulsified liquids are generally unmixable and whisking them together gradually will force them to combine. Makes 3/4 cup For added depth and character, add Pure Almond Extract to any nut bread, pumpkin bread, or banana bread.

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