This has a fresh, bright Asian taste.

Salad:

½ cup sliced almonds

8 cups baby spinach

1 avocado, peeled and quartered

½ green apple, thinly sliced

4 green onions, chopped

Dressing:

1 tablespoon soy sauce

2 tablespoons vegetable oil

¼ cup lime juice

1 tablespoon brown sugar

1 teaspoon sesame oil

Preheat oven to 350F.

Spread almonds on abaking sheet and bake for 10 minutes or until browned.

Divide spinachleaves among four plates. Cut each avocado quarter into four slices and arrangeon the bed of spinach.

Place apple slicesover avocado and sprinkle with green onions. Scatter toasted almonds oversalad.

Whisk together soysauce, vegetable oil, lime juice, brown sugar and sesame oil. Pour dressingover salad. Serves 4.