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Dressing: 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. Salad: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |