Strawberry Spinach Salad

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

Salad
1/4 cup sliced natural almonds, toasted
1 1/2 cups strawberries, hulled and quartered
1/2 cup cucumbers, sliced and cut in half
1/4 cup red onions, sliced into thin wedges
1 (6 ounce) packages baby spinach

1. Dressing: Zest lemon to measure ½ teaspoon zest. Juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F.
3. Salad: Spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.
4. Meanwhile, hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. 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.