Strawberry and Spinach Salad with Lemon Vinaigrette

Seriodicals strikes again!

1/4 cup sliced toasted almonds*
8 oz. strawberries, quartered
1/2 medium cucumber, sliced lengthwise, seeded, then sliced into crescent shapes
1/4 small red onion, sliced into wedges (you can use less--a little goes a long way)
6 oz. baby spinach

*Either toast the almonds plain in a hot skillet or add about 2 Tbs sugar to the skillet, stirring until liquefied and almonds are browned and sugared. Spread out on a cookie sheet until cooled.

Vinaigrette:

1/2 tsp lemon zest
2 Tbs lemon juice
2 Tbs white wine vinegar or distilled vinegar
1/3 cup sugar
1 Tbs vegetable oil
1 tsp poppy seeds

Combine, whisk and chill until ready to serve salad.

Serves 10.