Happy Fourth of July!
This Strawberry Spinach Salad screams Fourth of July! It’s the perfect salad to bring to a bbq to balance out all the heavier macaroni and potato salads. It’s sure to be the hit of the picnic!
2 tablespoons white wine vinegar
1/3 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
1/4 cup sliced natural almonds, toasted
8 ounces (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 (1/4 cup)
1 (6 ounce) package baby spinach
For dressing, zest lemon to measure 1/2 teaspoon zest. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
Heat oven to 350 degrees F.
For salad, spread almonds in single layer over a small baking pan. Bake 10 to 12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
Meanwhile, hull strawberries; cut strawberries into quarters.
Score cucumber lengthwise; remove seeds. Slice cucumber thinly; cut slices in half and slice onion into thin wedges.
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.
Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water