Strawberry Spinach Salad
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
2 teaspoon poppy seeds
1/4 cup sliced natural almonds, toasted
8 ounces (1-1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
(1/4 cup)1 package (6 ounces) baby spinach
For dressing, zest lemon to measure 1/2 teaspoon zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
Preheat oven to 350°F. For 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 bar pan. 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 using Tongs. Sprinkle with almonds. Serve immediately.