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!
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.