Tuesday, June 24, 2014

Strawberry Spinach Salad by Brenda Riden

It's summertime, and hot weather always calls for salads, whether it's a light lunch salad or a heartier dinner salad. This strawberry spinach salad is perfect for lunch or as a side salad with a larger meal, or you can add grilled chicken to it for dinner. Enjoy! 

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

¼ cup sliced natural almonds, toasted*
1 package (6 ounces) baby spinach
8 oz. (1 ½ cups) strawberries, hulled and quartered
½ med. Cucumber, cut in half and sliced
¼ small red onion, sliced into thin wedges (1/4 cup)

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

* To toast almonds - Preheat oven to 350 degrees. Spread almonds in single layer over the bottom of a small bar pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.

Place spinach in 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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