DRESSING:

1 lemon

2 T. white wine vinegar (I used red wine vinegar)

1/3 cup sugar

1 T. vegetable oil

1 tsp. poppy seeds

Zest lemon and measure 1/2 tsp. of the zest (recipe says use a lemon zester, but I used a grater and it worked fine........just be sure to only grate the yellow peel and not the pithy covering below the peel). Juice lemon and measure 2 T. juice. Combine with vinegar, sugar, oil, and poppy seeds in small bowl -- whisk until well blended. (You can put it in a jar and shake until sugar is dissolved). Cover and refrigerate until ready to serve and then pour on the salad. Extra dressing lasts about 5 days.

SALAD:

1/4 cup sliced almonds, toasted (optional)

1 qt. of strawberries, sliced

1/2 medium cucumber, sliced

1/2 small red onion, sliced

1 pound spinach or mixed greens

bacon

hard boiled eggs