Spinach and Strawberry SaladPosted: June 18, 2013
This quickly became one of our favorite salads. And how could it not? It’s got all the wonders that summer has to offer, especially plump, juicy strawberries from the farmers market. We’re lucky any ended up in the salad!
1 (10 to 12 oz) bag of baby spinach
1/3 cup sliced toasted almonds (I discovered this cool trick one day in a crunch for time, I simply spread them out on the toaster oven try and set it to, well, toast. Worked wonderfully and while they were doing their thing without me, I was able to ready the next steps.)
1pint of strawberries halved or quartered, depending on size
1 medium seedless cucumber finely diced
1/2 lemon juiced 2 Tbs white wine vinegar
1/4 to 1/3 cup of sugar (depends on taste and sweetness of berries)
1 Tbs vegetable oil
1 tsp poppy seeds
In large bowl add spinach, almonds, strawberries, and cucumber; toss together. For the dressing: in a jar or other container with a tight fitting lid, combine lemon juice, vinegar, sugar, oil, and poppy seeds. Shake vigorously (the perfect job for my 5 & 6 year olds).
Dress the salad right before serving.