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Strawberry Spinach Salad 34 Recipe

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
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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