Strawberry Spinach Salad from Casual Cooking cookbook

Dressing
1 lemon �?2 tblspns for juice, ½ tsp of zest
2 tablespoons white wine vinegar
�?/SPAN> Cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad
¼ cup sliced natural almonds, toasted
8 ounces (1½ cups) strawberries, hulled and quartered
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (¼ cup)
1 package (6 ounces) baby spinach

For dressing, whisk together zest, juice, vinegar, sugar, oil and poppy seeds. Cover; refrigerate until ready to use.

Preheat oven to 350°F. Spread almonds in single layer on a stone and bake 10-12 minutes or until lightly toasted. Remove from oven; cool. Meanwhile, hull strawberries and cut into quarters. Score cucumber lengthwise, remove seeds and slice thinly. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries, cucumber and onion. Pour dressing over salad, gently tossing to coat. Sprinkle with lmonds. Serve immediately. Yield: 10 servings