Strawberry Spinach Salad

submitted by Melissa Hunt

Dressing:
1 lemon
2 Tbsp white wine vinegar
1/3 cup sugar
1 Tbsp vegetable oil
1 tsp poppy seeds

Salad:
1/4 cup sliced natural almonds, toasted
8 oz (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 pkg (6 oz) baby spinach

For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 Tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in bowl. Whisk until well blended. Cover; refrigerate until ready to use.

Preheat oven to 350. For salad, spread almonds in single layer over pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds.

Place spinach in serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad. sprinkle with almonds. Serve immediately.