Strawberry Spinach Salad

READY IN: 52mins
Bergy
Top Review by Felicia_S

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.

Ingredients Nutrition

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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