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!

Dressing:

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

Salad:

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.