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Ingredients
- Salad
- 1/4 C. sliced almonds, toasted
- 8 oz. strawberries, sliced
- 1/2 med. cucumber, seeded and sliced.
- 1/4 small red onion, sliced thin
- 1 pkg. baby spinach
- Dressing
- 1 lemon
- 2 T. white rice vinegar
- 1/3 C. sugar
- 1 T. vegetable oil
- 2 t. poppy seeds
Preparation
Step 1
Zest lemon to yield approximately 1/2 t. zest. Juice lemon to yield 2 T. juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover and refrigerate until ready to use.
Place spinach in large serving bowl. Add strawberries, cucumber and onion. Give dressing a final whisk and pour over salad, gently tossing to coat. Sprinkle with almonds and serve immediately.
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