Strawberry Spinach Salad
Yield: 10 servings
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 (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin strips (1/4 cup)
1 package (6 ounces) baby spinach
For dressing, zest lemon to measure 1/2 teaspoon zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
Preheat oven to 350°F. For salad, spread almonds in single layer over bottom of cookie sheet and bake 10-12 minutes or until lightly toasted. Remove from oven; cool.
Meanwhile, hull strawberries and cut them into quarters. Cut cucumber in half lengthwise and scrape out the seeds. Cut into slices. Slice onion into thin strips. Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.
Nutrition information per serving (1 cup): Calories 70, Total Fat 3 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Carbohydrate 10 grams, Protein 1 gram, Sodium 15 milligrams, Fiber 1 gram
— From The Pampered Chef’s “Casual Cooking”