Strawberry Spinach Salad & Lemon poppyseed vinegrette

Recipe from Our Best Bites and Stephanie Jones



1 10-oz. bag fresh baby spinach

1/2-1 small red onion, thinly sliced

1 medium cucumber, seeded and sliced (you can peel it first if you want)

1 pint strawberries, sliced

1 c. sliced almonds, toasted

1 recipe Lemon Poppy Seed Vinaigrette-- see below

1/2 lb. grilled chicken breasts, sliced or diced (optional)



Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.



Lemon Poppy Seed Vinaigrette

Recipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie



2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)

1/4 c. rice wine vinegar

1/4 c. canola oil

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 c. sugar

2 tsp. poppy seeds

1 tsp. grated onion

1 clove finely pressed garlic



Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.