4 cups tightly packed baby spinach leaves
1 cup chopped mangoes
1 cup fresh strawberries, quartered
½ cup thinly sliced red onion
¼ cup raspberry vinaigrette with poppyseed dressing
¼ cup toasted slivered almonds
Cover platter with spinach, top with fruit and onions. Drizzle with dressing just before serving and sprinkle with nuts.
