Strawberry Spinach Salad

Strawberry Spinach Salad

Dressing:
1 lemon
2 tablespoons white wine vinegar
1/3 c sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad:
¼ c sliced almonds, toasted
8 ounces (1 ½ c) strawberries, hulled and quartered
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (1/4 cup)
1 pacakge (6 ounces) baby spinach

1. Zest lemon to measure ½ tsp zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover, refrigerate until ready to use.

2. Preheat oven to 350 degrees. For salad, spread almonds in single layer on a baking sheet. Bake 10-12 min or until lightly toasted. Remove from oven; cool almonds.

3. Meanwhile, hull strawberries and cut strawberries into quarters.

4. Slice cucumbers and toss with remaining salad ingredients.

I had this at a Pampered Chef party. The dressing is awesome, so I thought I'd post it. Enjoy!