Strawberry Spinach Salad

Spinach salad with strawberries, and cucumbers, tossed in a light vinegar/poppyseed dressing. It's SOOOO good!

• Ready In: 22 mins
• Serves: 4

Ingredients

• Dressing

• 1  lemon
• 2  tablespoons white wine vinegar
• 1⁄3 cup sugar
• 1  tablespoon  vegetable oil
• 1  teaspoon poppy seed

• Salad

• 1⁄4 cup  sliced  natural almonds, toasted
• 1 1⁄2 cups strawberries, hulled and quartered
• 1⁄2 cup cucumber, sliced and cut in half
• 1⁄4 cup red onion, sliced into thin wedges
• 1 (6 ounce) package  Baby Spinach

Directions

1. Dressing: Zest lemon to measure ½ teaspoon zest. Juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F.
3. Salad: Spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.
4. Meanwhile, hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice 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. Serve immediately.