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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Spinach salad with strawberries, and cucumbers, tossed in a light vinegar/poppyseed dressing. It's SOOOO good! Ingredients:
1 lemon |
2 tablespoons white wine vinegar |
1/3 cup sugar |
1 tablespoon vegetable oil |
1 teaspoon poppy seed |
1/4 cup sliced natural almonds, toasted |
1 1/2 cups strawberries, hulled and quartered |
1/2 cup cucumber, sliced and cut in half |
1/4 cup red onion, sliced into thin wedges |
1 (6 ounce) package baby spinach |
Directions:
1. Dressing: Zest lemon to measure 1/2 teaspoon zest. Juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F.
3. Salad: Spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.
4. Meanwhile, hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries; cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.
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