“It’s a recipe which is great when served with grilled meat or poultry.”

INGREDIENTS   

1 lemon
2 tbsp. white wine vinegar
1/3 cup sugar or 1/4 cup splenda
1 tbsp. vegetable oil
1 tsp. poppy seeds
1/4 cup sliced almonds, toasted
1 1/2 cups strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 (6 ounce) package baby spinach, washed, stems removed

DIRECTIONS   

• For the dressing: zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tbsp juice.
• Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended.
• Cover; refrigerate until ready to use.
• Preheat the oven to 350°F.
• For the salad: spread almonds in single layer over bottom of small baking pan.
• Bake for 10-12 minutes or until lightly toasted.
• Remove from oven; cool almonds.
• Hull strawberries; cut strawberries into quarters.
• Peel the cucumber and slice; cut slices in half.
• Slice onion into thin wedges.
• Place spinach in large serving bowl; add strawberries, cucumber and onion.
• Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds.