Strawberry Spinach Salad

This is one of my favorite summertime salads - but it's so good, you could have it anytime of the year!  And the dressing, oh my goodness, the dressing, I could drink it with a straw it's so good!  It's also gluten and dairy-free!

Enjoy!
Kirsten

PS: This recipe comes from The Pampered Chef Casual Cooking (Easy Recipes for Indoors and Out) cookbook, which has some other awesome recipes in it as well!

STRAWBERRY SPINACH SALAD

Dressing:

1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad:

1/4 cup sliced natural almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach

1)  For dressing, zest the lemon to measure 1/2 teaspoon zest.  Juice lemon to measure 2 tablespoons juice.  Combine zest, juice, vinegar, sugar, oil and poppy seeds in a 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 baking sheet and bake for 10-12 minutes or until lightly toasted.  Remove from oven; cool.

3)  Meanwhile, hull strawberries; cut into quarters.

4)  Cut cucumber in half lengthwise.  Remove seeds with a spoon.  Cut into slices, then cut in half.

5)  Slice onion into thin wedges.

6)  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.