Strawberry Spinach Salad


1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds


1/4 cup sliced almonds, toasted
1 1/2 cups strawberries (8 ounces)
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 package baby spinach

  1. For dressing, zest lemon to measure 1/2 tsp zest.

  2. Juice lemon to measure 2 tbsp juice.

  3. Combine zest, juice, vinegar, sugar, oil and poppy seeds

  4. Whisk until well blended.

  5. Cover; refrigerate until ready to use.

  6. Preheat oven to 350 F.

  7. For salad, spread almonds in single layer over bottom of small baking pan.

  8. Bake 10-12 minutes or until lightly toasted.

  9. remove from oven; cool almonds.

  10. Hull strawberries; cut strawberries into quarters.

  11. Peel cucumber and slice; cut slices in half.

  12. Slice onion into thin wedges.

  13. Place spinach in large serving bowl; add strawberries, cucumber and onion.

  14. Whisk dressing; pour over salad, gently tossing to coat.

  15. Sprinkle with almonds.