Thursday, August 13, 2009
Strawberry Spinach Salad
2 tbsp white wine vinegar
1/3 cup sugar
1 tbsp vegetable oil
1 tsp poppy seeds
¼ cup sliced natural almonds, toasted
8 oz. (1 ½ cups) strawberries, hulled and quartered
½ med. Cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach
For dressing, zest lemon to measure ½ tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a 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 a small bar pan.
Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
Meanwhile, hull strawberries; cut strawberries into quarters.
Score cucumber lengthwise; remove seeds. Slice cucumber; 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. Serve immediately.