Healthy Salad for that Post-Super Bowl Binge: Strawberry & Cashew

Miss A and I spent the weekend in Atlanta bridesmaid dress shopping with the bride-to-be Miss L (and Miss A's twinnie!).  We found the perfect dress (yay!) and extended our trip a little longer to enjoy the Super Bowl with my Southern Family.  Well needless to say, I ate a lot and now Miss A and I have to start thinking about being healthy in the pre-wedding prep.
Enter this delicous and healthy salad.  What really makes this special is the dressing: a sweet dressing packed with a punch of tangy flavor to create the perfect light vinaigrette for this treat!  Miss A and I made this salad under the direction of Mama Ritt and kudos to her for sharing it with us!

Strawberry and Cashew Light Salad

Dressing Ingredients:
1 cup canola oil
1/2 cup apple cider vinegar
1 cup MINUS 2 tbsp sugar (we went a little light on the sugar and it was still delish)
1/2 tsp salt
1/2 tsp pepper
1 medium white onion, chopped (doesn't need to be perfect)
2 cloves diced garlic
1 tsp celery seed (optional--we left it out)

Dressing Preparation:In a food processor (or blender if you don't have one), combine all of the ingredients and blend until it resembles a dressing consistency.  We started with the onions, since they needed the most slicing and dicing, and then added everything else.

Salad Ingredients:
1 bag (wash it!) spinach (I'd love to add arugula next time I make it; or you can substitute the spinach for mixed greens)
1 carton fresh strawberries, sliced thinly
1/2 cup cashews (preferably unsalted, halved)

Salad Preparation: 
Combine all ingredients in a large bowl.
Add dressing and toss to mix the ingredients.  The dressing makes almost double what you'll want for the salad, so go light at first on the dressing because you can always add more.  Save the rest of the dressing in a tupperware and keep refrigerated.
Save a few strawberry slices and cashews to sprinkle on top for a beautiful finished look!