Strawberry Spinach Salad

2 reviews, 5 star(s). 100% would make again

Ready in 25 minutes

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."


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.

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

[I posted this recipe.]
abbyharrison 6y ago

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