Strawberry Spinach Salad

As promised here is the great summertime salad my mom made for ER's 4th birthday party. The dressing is very light and healthy, only 1 tablespoon of oil is in it! It add just right amount of tartness and really makes the salad!

STRAWBERRY SPINACH SALAD

Dressing Ingredients:

1 lemon
2 Tbsp white wine vinegar
1/3 cup sugar (I use half of a third cup Splenda/Sugar blend.)
1 Tbsp vegetable oil
1 tsp poppy seeds

Zest lemon to measure ½ tps. zest. Juice lemon to measure 2 Tbsps. juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a bowl. Whisk until well blended. Cover; refrigerate until ready to use.

Salad Ingredients:
¼ cup sliced almonds, toasted (I use slivered almonds)
8 oz. (1-1/2 cups) strawberries, hulled and quartered
½ medium cucumber, sliced and halved (English or small pickle cukes)
¼ cup red onion, sliced into thin wedges
1 pkg. (6 oz.) baby spinach

Directions:

Toast almonds in toaster oven pan or pan on top of stove until barely golden. Watch carefully because they turn dark quickly and will burn. Remove from pan and cool.

Hull strawberries and cut into quarters.

Score cumber and slice lengthwise; remove any seeds. Then slice thinly across both halves. Slice onion into thin wedges.

Place spinach in large serving bowl; add berries, cucumber slices and onions. Just before serving, whisk dressing and pour over salad, gently tossing to coat. Sprinkle with almonds and serve immediately.

Shared At: Tempt My Tummy Tuesdays at Blessed with Grace, Tasty Tuesday at Balancing Beauty & Bedlam, and Tuesdays at the Table at All the Small Stuff.