I made this for a farewell dinner today and everyone wanted the recipe, so here it is....
Dressing
1 Lemon
2 Tbs. white wine vinegar
1/3 c. sugar
1 Tbs. veg oil
1 tsp. poppy seeds
Salad
1/4 c. sliced natural almonds
8 oz (1 1/2 c.) strawberries hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 c)
1 pkg (6 oz) baby spinach
For the dressing zest lemon to measure 1/2 tsp. of zest. Juice lemon to measure 2 Tbs. juice. Combine zest, juice,vinegar, sugar, oil and poppy seeds whisk together until well bleneded. Cover; refridgerate until ready to use. Place spinach in a large serving bowl; add strawberries, cucumber, and onion. Toss salad with dressing just before serving to avoid soggy, limp salad. Sprinkle with almonds. 10 servings
