2 T white wine vinegar
1/3 c sugar
1 T vegetable oil
1 t poppy seeds
1/4 c sliced almonds, toasted
1 1/2 c strawberries (8oz)
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 6 oz pkg baby spinach
For dressing, zest lemon to measure 1/2 t zest.
Juice lemon to measure 2 T juice
Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl
Whisk until well blended. Cover and refrigerate.
Preheat oven 350
For salad, spread almonds in single layer over bottom of pan
Bake 10-12 min until lightly toasted
(*I set my oven to broil then watch, they'll toast more quickly than baking)
Remove and cool almonds
Hull strawberries and cut into quarters
Peel cucumber and slice
Slice red 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
(I set my almonds and dressing on the side to you can put your own on)