Strawberry Spinach Salad Recipe #21228
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by Gingerbear
52 min | 40 min prep
SERVES 10
Dressing
- 1 lemon
- 2 tablespoons white wine vinegar
- 1/3 cup sugar
- 1 tablespoon vegetable oil
- 1 teaspoon poppy seed
Salad
- 1/4 cup sliced almonds, toasted
- 1 1/2 cups strawberries (8 ounces)
- 1/2 medium cucumber, sliced and cut in half
- 1/4 small red onion, sliced into thin wedges
- 1 (6 ounce) package baby spinach
- For dressing, zest lemon to measure 1/2 tsp zest.
- Juice lemon to measure 2 tbsp juice.
- Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl.
- Whisk until well blended.
- Cover; refrigerate until ready to use.
- Preheat oven to 350°F.
- For salad, spread almonds in single layer over bottom of small baking pan.
- Bake 10-12 minutes or until lightly toasted.
- remove from oven; cool almonds.
- Hull strawberries; cut strawberries into quarters.
- Peel cucumber and slice; cut slices in half.
- Slice onion into thin wedges.
- Place spinach in large serving bowl; add strawberries, cucumber and onion.
- Whisk dressing; pour over salad, gently tossing to coat.
- Sprinkle with almonds.
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5 stars