Strawberry Spinach Salad

Submitted by: Kim Jensen
 
1 lg. bag spinch (about 12 cups)
1 pint (2 cups) strawberries, sliced
2/3 cup sliced green onions
2 cans (11 oz. each) mandarin orange segments, drained
1/4 cup pine nuts (raw or toasted; to toast:  cook in ungreased heavy skillet over med.-low heat 5-7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown)
 
Prepare Orange Honey Dressing:
1/4 cup orange juice
1/4 cup honey
2 Tbl. vegetable oil
2 tsp. Dijon mustard
 
Shake all ingredients in tightly covered dressing shaker.  Pour dressing over salad (minus the pine nuts) and toss together.  Top with pine nuts.  I also like to sprinkle it with feta cheese.