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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 10 |
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Ingredients:
1 lemon |
2 tablespoons white wine vinegar |
1/3 cup sugar |
1 tablespoon vegetable oil |
1 teaspoon poppy seed |
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 (6 ounce) package baby spinach |
Directions:
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 in small bowl.
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.
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