Strawberry Spinach Salad

Ready in 25 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Strawberry Spinach Salad"

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Great picnic or family dinner dish. Refreshing and light.

"Wonderful, easy and pretty. I used pecans instead of almonds because I had them on hand."


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1 lemon
2 tablespoons white wine vinegar
1/3 cup Sugar
1 tablespoon Vegetable oil
1 teaspoon poppy seeds
1/4 cup sliced natural almonds; toasted
8 ounces strawberries; (1 1/2 cups) hulled and quartered
1/2 medium cucumber; sliced and cut in half
1/4 small red onion; sliced into thin wedges (1/4 cup)
1 package baby spinach

Original recipe makes 10



For dressing, zest and juice lemon. Combine 1/2 teaspoon zest, 2 tablespoons juice, vinegar, oil, sugar, and poppy seends. Whisk to combine and refrigerate.

For toasted almonds, preheat oven to 350 degrees. Spread almonds in a single layer on baking sheet. Bake for 10-12 minutes. Cool.

For salad, hull and quarter strawberries. Score cucumber lengthwise, deseed, slice, and cut slices in half. Combine strawberries, cucumber, sliced onion, almonds, and dressing.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 99 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Wonderful, easy and pretty. I used pecans instead of almonds because I had them on hand.
gauby 4 years ago

[I posted this recipe.]
abbyharrison 6 years ago

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