I was given this recipe by a neighbor and it has become my favorite salad. Sometimes I will add grilled chicken and make it a hearty lunch or light dinner. It is better to make the dressing ahead so the flavors can meld together and the sugar dissolve.

 

INGREDIENTS

8 oz. strawberries, hulled and quartered

½ medium cucumber, sliced and cut in half

¼ small red onion, sliced

1 6 oz. pkg. baby spinach

1/4 cup toasted almonds (optional)

 

Dressing

1 lemon

2 tbsp. white wine vinegar

1 tbsp. vegetable oil

1 tsp. poppy seeds

 

INSTRUCTIONS

For dressing,  zest lemon and squeeze out 2 tbsp. juice.  Combine zest, juice, sugar, oil and poppy seeds in a container with a lid and shake until blended.  Refrigerate.

 

When ready to serve salad combine salad ingredients, toss with dressing and serve immediately.