I hope you will enjoy this wonderful salad I discovered in the California Strawberry Commission.
Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor.
Pulse on and off, dressing should be slightly chunky.
Cover and refrigerate.
Measure 2 cups spinach onto each of four plates.
Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing.
Sprinkle with 1 tbsp almonds.
