Strawberry Spinach Salad

Tina Heaser
Strawberry Spinach Salad
Strawberry Spinach Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dressing:

  • 1

    Lemon

  • 2

    T. white wine vinegar

  • 1/3

    c. sugar

  • 1

    tsp. poppy seeds.

  • Salad:

  • 1/4

    c. sliced almonds

  • 8

    oz. (1 1/2 c.) strawberries, hulled and quartered

  • 1/2

    med. cucumber, sliced & cut in half

  • 1/4

    sm. red onion, sliced thin as wedges (1/4 c.)

  • 1

    (6 oz.) pkg. baby spinach

Directions

Dressing: Zest lemon to measure 1/2 teaspoon. Juice lemon to measure 2 tablespoons. Combine zest, juice, vinegar, sugar, oil and poppy seeds. Whisk until well blended. Cover and refrigerate until ready to use. Preheat oven to 350 degrees. Salad: Spread almonds in a single layer over bottom of small baking sheet. Bake for 10 to 12 minutes, or until slightly toasted. Seed cucumber, slice thinly and quarter. Slice onions into thin wedges. Hull strawberries and cut into quarters. Add all salad ingredients to bowl. Whisk dressing and pour over salad, gently toss. Sprinkle with almonds.

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