Dressing
1 lemon
2 TBL white wine vinegar
¼ C sugar
1TBL vege oil
1 tsp poppy seeds

Salad
¼ C sliced natural almonds, toasted and cooled (place in 350 degree oven for around 12 minutes)
8 oz strawberries, hulled and quartered
½ medium cucumber, seeded, sliced thinly, and cut in half
¼ small red onion, sliced into thin wedges
1 pkg baby spinach

For dressing, zest lemon to measure ½ tsp zest. Juice lemon to measure 2 TBL juice. Combine juice, zest, vinegar, sugar, oil, and poppy seeds in small bowl. Whisk until blended. Cover, refrigerate until ready to use.

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.

Yield: 10 servings