Sunday, September 28, 2008
Strawberry Spinach Salad
STRAWBERRY SPINACH SALAD
2-3 lemons 1/2 c. white wine vinegar
3/4 c. sugar 1/4c. vegetable oil
1 Tbsp. Poppy seeds
1/2 c. sliced natural almonds, toasted 16-oz. (2 cups) strawberries, sliced
1 med. Cucumber, sliced and cut in half 1 small red onion, sliced into thin wedges
1 package baby spinach.
Zest lemon to measure 1 Tbsp. zest. Juice lemon to measure 1/2 c. juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds. Blend well and refrigerate until ready to use.
Preheat oven to 350-degrees. Spread almonds in single layer of baking pan. Bake 10-12 min. or until lightly toasted. Remove from oven and cool in pan.
Mix cut strawberries, onions, cucumber, spinach, and toasted almonds in a bowl. Either top with dressing or put dressing on the side.
I got this recipe from Darin's cousin Lisa Houston. It is really easy to make, and I always love homemade salad dressings! This one is especially good!