Strawberry Spinach Salad

Mary (8): I love this salad. It's like eating juice.

Catherine (6): I had one whole plate of it. And then I had more.

Dressing
2 lemons
4 tbsp. white wine vinegar
2/3 c. sugar
2 tbsp. vegetable oil
2 tsp. poppy seeds

Salad
1/2 c. sliced almonds, toasted
3 c. strawberries (1 lb)
1 medium cucumber
1/2 small red onion, sliced into thin wedges
12 oz baby spinach

For dressing:
Zest lemon to measure 1 teaspoon zest.
Juice lemon to measure 4 tablespoons juice.
Combine zest, juice, vinegar, sugar, oil and poppy seeds in a bowl.
Whisk until well blended.
Cover; refrigerate until ready to use.

For salad:
Preheat oven to 350 F
Spread almonds in single layer over a baking sheet.
Bake 10-12 minutes or until lightly toasted
Remove from oven & let cool.
Hull strawberries & cut them into quarters.
Peel cucumber, cut in half lengthwise, then slice halves.
Slice onion into thin wedges.
Place spinach in large salad bowl; add strawberries, cucumber & onion.

Whisk dressing; pour over salad & gently toss to coat.

Top with toasted almonds.