Strawberry Spinach Salad
- 1 bag baby spinach
- 1 package fresh strawberries, hulled and quartered
- 1/2 cucumber, sliced and cut in half
- 1/2 red onion, sliced into thin strips
- 1/4 cup sliced almonds, toasted
- 1 lemon
- 2 Tbsp. white wine vinegar
- 1 c. sugar
- 1 Tbsp. vegetable oil
- 1 Tsp. poppy seeds
For dressing, zest lemon to measure 1/2 tsp. zest. Juice lemon to measure 2 tbsp. 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. Spread almonds onto cookie sheet and toast until lightly browned (5-10 mins). Let cool.
Hull strawberries and cut into quarters. Score cucumber lengthwise. Slice cucumber into 1/8" thick slices and cut in half. Slice onion into thin wedges.
Place spinach in large serving bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad and toss to coat well. Sprinkle with almonds.
Submitted By: Kyle
Original Source: Pampered Chef