strawberry spinach salad

Dressing:

1 lemon

2 T white wine vinegar

1/3 c sugar

1 T vegetable oil

1 t poppy seeds

Salad:

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

Directions:

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)