I love strawberries, especially this time of year. This salad is easy to make, light, and tastes pretty refreshing this time of year. (someday I will post pictures with my posts).
What You Need:
Dressing:
1 lemon
2 tablespoon white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad:
1/4 cup sliced almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 cup small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach
1. For dressing, zest lemon to measure 1/2 teaspoon zest, juice lemon using juicer to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350F. For salad, spread almonds in single layer over bottom of pan. Bake 10 to 12 minutes or until lightly toasted. Remove from oven, cool almonds.
3. Meanwhile, hull strawberries, and cut into quarters.
4. Slice cucumber, and slice onion into thin wedges.
5. Place spinach in large serving bowl. Add the strawberries, cucumber, and onion. Whisk dressing and pour over salad. Gently toss to coat lettuce. Sprinkle with almonds, and serve immediately.
Makes: 10 servings/70 calories
* Always toss salad with dressing just before serving to avoid the salad going soggy
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