Strawberry Spinach Salad

One of the recipes from my Pampered Chef days that I still refer to.  I'm the only one in my house who will eat it, but it is delicious!


1 lemon
2 Tbl. vinegar
1/3 c. sugar
1 Tbl. vegetable oil
1 tsp. poppy seeds


1/4 c. sliced almonds, toasted
8 oz. strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 pkg. (6 oz.) baby spinach

For dressing, zest lemon to measure 1/2 tsp. zest.  Juice lemon to measure 2 Tbl. juice.  Combine zest, juice, vinegar, sugar, oil, and poppy seeds.  Whisk until well blended.  Cover;  refrigerate until ready to use.

Hull strawberries and cut into quarters.  Slice cucumber, and then cut slices in half.  Slice onion into thin wedges.  Place spinach in a large serving bowl;  add strawberries, cucumber, and onion.  Whisk dressing;  pour over salad and gently toss.  Sprinkle with almonds.

Note:  this salad does not keep well overnight, so plan on making just what will be eaten within the same day.


  1. I've had this salad before but I've never tried to make it myself. Sounds like a perfect summer dinner to me. I might substitute blueberries for the strawberries since we picked 3 gallons a few weeks ago.

  2. Oh I bet it would be yummy with blueberries! This salad and a bit of grilled chicken is delicious!

  3. Ahhh... memories of making this salad with the biddies of the branch at an enrichment night...

  4. After Jill's post on Nate's birthday I had to try this salad with cucumbers. The version I have doesn't call for that, what a wonderful addition!