Total Time
Prep 40 mins
Cook 12 mins

Ingredients Nutrition


  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.
Most Helpful

This salad is fantastic! I added a little more lemon zest because I like my dressings really lemony. I also used safflower oil instead of canola oil, and it was fine. Also, I put the dressing on about 3 hours before I plan to serve it, I think that once the spinach wilts a little bit the salad becomes even better & the flavors are more blended. The strawberries retain their flavor and the cucumbers remain crisp. Yum yum, will definitely make this many times this summer.

Felicia_S June 22, 2003

I have made this weekly since trying the recipe for the first time. It is requested often! The dressing is my favorite part! I followed the directions exactly and have added feta a couple times if I had it. Thank you for posting this recipe!

Megan527 June 22, 2010

Y U M !!! I've had this type of salad before, but with a store bought dressing. This dressing was over the top amazing! I will definitely make this again. (I did reduce the sugar to 1/4 cup, and think I might reduce it again next time around) Red onion was the only ingredient I didn't have on hand so I substituted celery for it and it turned out wonderfully.

Kimmi B. April 23, 2010