This salad goes equally well with grilled meats or fish and is a great way to try all those popular fruity vinegars. I like a see-through bowl because the colors are so pretty.

The Salad
1	cup	Sliced red onion
1	can	Mandarin orange sections
1	ripe	Mango
2	stalks	Celery, sliced
4	cups	Spinach, fresh and in bite-size pieces

• Combine in a large bowl, all of the above ingredients. Then use dressing recipe below.

Dressing
1/3	cup	Canola oil
4	Tbsp	Raspberry or strawberry vinegar
1	tsp	Granulated sugar
1/4	tsp	salt

• Mix all ingredients together. Blend well. Use enough salad dressing to generously coat the salad ingredients.
• NOTE: Just before serving salad, sprinkle 1/3 cup of slivered almonds that have been toasted in butter (preferably still warm from pan) over the top of salad.