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Summer is almost here and I am so excited for the warmer days ahead

*This post was sponsored by Nordstrom, but all opinions are absolutely my own

This brown and white Coustellet Gingham Dress is just adorable

Mandarin Orange Salad with Poppy Seed Vinaigrette Ingredients FOR THE CANDIED ALMONDS: 1/2 cup sliced almonds 3 tablespoons sugar FOR THE VINAIGRETTE: 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons honey 1 teaspoon poppy seeds 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder 1 pinch cayenne FOR THE SALAD: 5 ounces mixed greens, I used an power mix of organic baby spinach, baby kale, chard and mizuna 4 clementines, peeled and tossed with a little olive oil 2 avocados, halved and sliced 1/4 cup red onion, sliced vertically 1/3 cup pomegranate seeds Instructions MAKE THE CANDIED ALMONDS: In a 10-inch skillet, add the sliced almonds and sugar

Lightweight, stretchy fabric for full range of motion

Lay the cabbage halves cut side down and make parallel vertical cuts with a long sharp knife