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Strawberry Spinach Salad Recipe

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This recipe for Strawberry Spinach Salad, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Sobania
Added: Tuesday, November 27, 2007


1 lemon
2 tbsp. white wine vinegar
1/3 c. sugar
1 tbsp. vegetable oil
1 tsp. poppy seeds

1/4 c. sliced almonds, toasted
8 oz. ( 1 1/2 cups) strawberries, hulled and quartered
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 tbsp. juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use.

Preheat oven to 350. For salad, spread almonds in a single layer over bottom of bar pan. Bake 10 - 12 minutes or until lightly roasted. Remove from oven; cool almonds in pan.

Place spinach in a large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

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