Strawberry Spinach Salad

By MadtownMikey

Strawberries, toasted almonds and a tangy dressing make this refreshing salad simply unforgettable.

Serving Size: 1 cup
Calories: 70; Total Fat: 3 g; Cholesterol: 0 mg; Carbs: 10 g; Protein: 1 g; Sodium: 15 mg; Fiber: 1 g

Ingredients

• Dressing:
• 1 lemon
• 2 tbsp white wine vinegar
• 1/3 cup sugar
• 1 tbsp vegetable oil
• 1 tsp poppy seeds
• Salad:
• 1/4 ¼ cup sliced natural almonds, toasted
• 8 oz (1 ½ cups) strawberries, hulled and quartered
• 1/2 ½ medium cucumber, sliced and cut in half
• 1/4 ¼ small red onion, sliced into thin wedges (1/4 cup)
• 1 package (6oz) baby spinach

Details

Servings 10
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. For dressing, Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F. For salad, spread almonds in single layer over bottom of pan. Bake 10-12 mins or until lightly toasted. Remove from oven; cool almonds in pan.
3. Meanwhile, hull strawberries; cut strawberries into quarters.
4. Score cucumber lengthwise; remove seeds, slice cucumber; cut slices in half. Slice onion into thin wedges.
5. Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.