STAWBERRY SPINICH SALAD

By judyhughes

Ingredients

• DRESSING
• 1 LEMON
• 2 TABLESPOONS WHITE WINE VINEGAR
• 1/3 CUP SUGAR
• 1 TABLESPOON VEG OIL
• 1 TEASPOON POPPY SEEDS
• SALAD
• 1/4 CUP SLICED NATURAL ALMONDS, TOATED
• 8 OUNCES (1 1/2 CUPS) STAWBERRIES
• 1/2 CUP MEDIUM CUCUMBER, SLICED AND CUT IN HALF
• 1/4 SMALL RED ONION, SLICED INTO THIN WEDGES
• 1 PACKAGE (6 OUNCES) BABY SPINICH

Preparation

Step 1

1) FOR DRESSING, ZEST LEMON USING LEMON ZESTER/SCORER TO MEASURE 1/2 TEASPOON ZEST.JUICE LEMON USING JUICER TO MEASURE 2 TABLESPOONS JUICE. COMBINE ZEST, JUICE,VINEGAR,SUGAR,OIL POPPY SEEDS IN SMALL BATTER BOWL. WHISK UNTIL WELL BLENDED. COVER; REFRIGERATE UNTIL READY TO USE.
2) PREHEAT OVEN TO 350. FOR SALAD, SPREAD ALMONDS IN SINGLE LAYER OVER BOTTOM OF SMALL BAR PAN. BAKE 10-12 MINOR UNTIL LIGHTLY TOASTED. REMOVE FROM OVEN; COOL ALMONDS IN BAR PAN.
3) HULL STAWBERRIES USING COOKOS CORER; CUT STAWBERRIES INTO QUARTERS. SCORE CUCUMBER LENGHTWISE USING LEMON ZESTER/SCORER; REMOVE SEEDS USING THE CORER. USING ULTIMATE SLICE & GRATE, SLICE CUCUMBER; CUT SLICES IN HALF. SLICE ONION INTO THIN WEDGES.
4) PLACE SPINIACH IN LARGE SERVING BOWL; ADD STAWBERRIES, CUCUMBER AND ONION. WHISK DRESSING; POUR OVER SALAD, GENTLYTOSSING TO COAT USING 3-WAY TONGS. SPRINKLE WITH ALMONDS.