A refreshing spinach salad with a tangy honey-lime dressing, perfect for any occasion.
Toast the sliced almonds in a small frying pan over medium heat, stirring constantly until golden brown.
Keep an eye on the almonds as they toast quickly and can burn easily.
Core and dice the Granny Smith apple into small chunks, then toss them in lime juice to prevent browning.
Use a sharp knife to make clean cuts and maintain the apple's texture.
In a large bowl, whisk together olive oil, honey, lime juice, Dijon mustard, poppy seeds, salt, and pepper to create the dressing.
Taste the dressing and adjust the sweetness or acidity to your preference.
Add the fresh spinach to the bowl with the dressing and toss until evenly coated.
Ensure all spinach leaves are lightly coated for maximum flavor.
Arrange the dressed spinach on individual plates and top with apple chunks, mandarin orange segments, and toasted almonds.
For a more elegant presentation, layer the toppings neatly on the spinach.
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