This is one of my all time favorite salads! I know there are several versions out there, but this is by far the best in my opinion. It is a Pampered Chef recipe and I think I could eat the whole salad myself!
Strawberry Spinach Salad
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 wedges (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. Whisk until well blended. Cover; refrigerate until ready to use.
Preheat oven to 350. Spread almonds in a single layer in pan and bake for 10-12 minutes. Remove from oven; cool almonds. (I always do this in my toaster oven and it only takes a few minutes.)
Place spinach in a large serving bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.