Strawberry Spinach Salad

I know that I wanted a light salad, and one that didn't include meat for those vegetarians that were going to be joining us at the shower. I figured strawberries are in season, and what goes best with strawberries in a salad, spinach of course! So I found this recipe courtesy of Paula Dean, and I hear that it turned out pretty good. You don't know this, but will in one second, I have a lot of food allergies. I didn't bring my own oil with me, so I had to use what the bride had on hand, which was one that I cannot eat, but there wasn't any left over, so I'm thinking it was a hit.

This is super simple and easy to make. I didn't add the almonds, since I'm allergic to those too, but I'm sure it would be equally delicious with those added in.

Ingredients

• 1 (10 to 12-ounce) package baby spinach, washed and dried
• 1/3 cup sliced almonds, toasted
• 1 pint strawberries, hulled and quartered
• 1 medium cucumber, peeled, seeded, and finely diced

Dressing:

• 1/2 lemon, juiced
• 2 tablespoons white wine vinegar
• 1/3 cup sugar
• 1 tablespoon vegetable oil
• 1 teaspoon poppy seeds

Directions

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

For the dressing:
In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.
Dress the salad right before serving.

And the finished product: