| | Directions | | Prepare salad, layer spinach, strawberries, cucumber and onion. Drizzle the dressing and top with almonds right before serving. To toast almonds, you can bake them on a cookie sheet at 350° for 10 to 12 minutes (until lightly toasted) then allow to cool. You can also toast them in a non-stick skillet on the stove top with just a light spray of cooking spray. Turn them constantly so they don't burn. |
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| Ingredients | | - |  | 1 package baby spinach (16 ounce bag) |
| - | | 1/2 cup sliced toasted almonds |
| - | | 1 quart hulled and sliced strawberries |
| - | | 1 cucumber, cut lengthwise, scoop out the seeds and slice |
| - | | 1/4 red or vidalia onion, sliced very thin (small) |
| - | | Dressing |
| - | | 2 tablespoons freshly squeezed lemon juice |
| - | | 1 teaspoon lemon zest |
| - | | 2 tablespoons white vinegar, can use raspberry instead |
| - | | 1/3 cup sugar |
| - | | 1 tablespoon olive or vegetable oil |
| - | | 1 teaspoon poppy seeds |
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