2 tbsp white wine vinegar
1/3 cp sugar
1 tbsp veg oil
1 tsp poppy seeds
1/4 cp sliced almonds, toasted
1 1/2 cp strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, thinly sliced
1 (6 oz) pkg baby spinach
For 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 oven to 350. For salad, spread almonds in single layer over bottom of small baking pan. Bake 10-12 minutes until lightly toasted. Remove from oven and cool.
Hull strawberries, cut into quarters. Peel cucumber and slice; cut slices in half. Slice onion thinly. Place spinach in large serving bowl; add strawberries, cucumber and onion.
Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds.