Nell serves this easy spinach salad to her knitting friends often. She loves it because it's easy to substitute pecans for almonds, different kinds of cheeses, avocado for mango, etc. The only disappointed knitter is Cass because there is never and left for her to take home.  Enjoy!

Serves 4.

Dressing:
1 T chopped parsley
5 T olive oil
2 T balsamic vinegar
2 chopped  scallions
1 T chopped basil
S&P to taste (Nell likes sea salt and freshly ground pepper. Sometimes she adds a sprinkling of red pepper flakes to spice it up a bit)

Put in jar with lid and shake until blended.

Salad
1 C slivered almonds (0r pecan or walnut halves)
2 T brown sugar
6-8 ounces fresh spinach (Nell prefers baby spinach)
1 large mango, peeled and thinly sliced
1/2 C crumbled goat cheese
1 C sourdough croutons

Heat 2 T sugar in pan with the almonds or pecans and stir constantly as sugar becomes syrupy. When nuts turn brown, turn onto plate or sheet of waxed paper and cool.

Combine all salad ingredients in bowl. Toss with dressing. Add nuts.
Sprinkle goat cheese and sourdough croutons on top and serve.