Strawberry Spinach Salad

Time: 52 minutes

Calories: 68.6 kcal

Total fat: 2.8

Saturated fat: 0.3

Cholesterol: 0

Sodium: 14.4

Total carbohydrate: 11.3

Servings: 10

INGREDIENTS REQUIRED

1) 1 lemon.
2) 2 tablespoons white wine vinegar.
3) 1/3 cup sugar.
4) 1 tablespoon vegetable oil.
5) 1 teaspoon poppy seed
Salad.
6) 1/4 cup sliced almonds, toasted.
7) 1 1/2 cups strawberries (8 ounces).
8) 1/2 medium cucumber, sliced and cut in half.
9) 1/4 small red onion, sliced into thin wedges.
10) 1 (6 ounce) package Baby Spinach.

DIRECTIONS TO PREPARE

1. For dressing, zest lemon to measure 1/2 tsp zest.

2) Juice lemon to measure 2 tbsp juice.

3) Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl.

4) Whisk until well blended.

5) Cover; refrigerate until ready to use.

6) Preheat oven to 350°F.

7) For salad, spread almonds in single layer over bottom of small baking pan.

8) Bake 10-12 minutes or until lightly toasted.

9) remove from oven; cool almonds.

10) Hull strawberries; cut strawberries into quarters.

11) Peel cucumber and slice; cut slices in half.

12) Slice onion into thin wedges.

13) Place spinach in large serving bowl; add strawberries, cucumber and onion.

14) Whisk dressing; pour over salad, gently tossing to coat.

15) Sprinkle with almonds.

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