1. For dressing, zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small mixing bowl; whisk until well blended.
2. Score cucumber lengthwise; remove seeds. Slice cucumber and onion. Cut cucumber slices in half.
3. Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing. Toss gently. Sprinkle with almonds and serve.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 15 (38%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 6.6mg||2 %|
|Sodium 1886.7mg||65 %|
|Potassium 262.7mg||7 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 3.6g|
|Protein 2g||3 %|
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Calories per serving: 40
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