Spinach Feta and Beet Salad June of Forest

3/4 cup walnut pieces ( 5oz)      1 Tablsp honey

Toast in a skillet over med heat about 5-6 mins.  Add honey

and stir to coat.  Cook 1-2 mins more.   Transfer to plate to cool.

Place in a large bowl:

9 oz. fresh spinach       1/2 cup thin sliced onions

Whisk together:

2 Tablsp balsamic vinegar      1 teasp deijon mustard

1/2 teasp salt, 1/4 teasp sugar

Slowly whisk in 1/4 cup olive oil til thoroughly combined.

Pour over the spinach, toss to coat and divide among

serving plates.   Top with 15 oz. can of red beets, rinsed, drained and cut

into bite-sized pieces.   Top with 1/2 cup crumbled feta cheese and the

walnuts.