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1 lemon
2 Tbsp. white wine vinegar
1/3 c. sugar
1 Tbsp. vegetable oil
1 tsp. poppy seeds

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.

1/4 c. sliced natural almonds, toasted
8 oz. (1 1/2 c.) strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 pkg. (6 oz.) baby spinach

Preheat oven to 350 degrees. Spread almonds in single layer over
bottom of small pan. Bake 10-12 min. or until lightly toasted.
Remove from oven and cool. Hull strawberries then cut into
quarters. Score cucumber lengthwise and 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. Yield: 10 Servings.

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