4 tablespoons (60 mL) olive oil
1 tablespoon (15 mL) finely chopped shallot
3/4 cup (175 mL) Ocean Spray® 100% Juice Blend Cranberry
2 tablespoons (30 mL) sugar
1 tablespoon (15 mL) red wine vinegar
2 teaspoons (10 mL) cornstarch
1 6-ounce (170g) package baby spinach leaves
1 cup (250 mL) sliced fresh strawberries
1/4 cup (60 mL) slivered almonds, toasted
In small skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Cook shallot 1 minute or until softened. Stir in remaining dressing ingredients; cook until mixture boils and is thick. Cool to room temperature. Whisk in remaining oil.
Divide spinach among 4 salad plates. Top with strawberries. Drizzle with dressing and top with almonds.