- 2 tablespoons white wine vinegar
- 1/3 cup sugar
- 1 tablespoon vegetable or olive oil
- ½ teaspoon lemon zest (optional)
- 2 tablespoons lemon juice (optional)
- 1 teaspoon poppy seeds (optional)
- 1 1/2 cups (8 oz.) strawberries, hulled a cut into quarters
- 1/2 medium cucumber, sliced and halved
- 1/4 small red onion, sliced and halved or quartered
- 1 (6 oz.) package spinach
- 1/4 cup sliced or slivered almonds (toasted, optional)
- Combine all dressing ingredients into a small bowl and whisk until well blended. Set aside until ready to use. (Note – the dressing may look pretty gloopy and not taste ever so fabulous on its own, but I promise that once you add it to the salad, you’ll realize that it’s perfect.)
- Prep the strawberries, cucumber and red onion as directed in the ingredient list (slice, cut, etc).
- In a large serving bowl, add the spinach, strawberries, cucumber, red onion, spinach and almonds.
- Whisk dressing and toss it into the salad to lightly coat.
For your sanity's sake, I attempted to list the actual recipe step-by-step (-ish) above. You know I really only wanted to list out the ingredients because it's so easy to eyeball, but it's probably better to do it exact the first time, get your feel for it and then tweak to your liking (that's what I do). A couple of personal tweaks I sometimes use are as follows:
- Add avocado... it's such a good addition
- Mix in a leafy green lettuce with the spinach
- Use less sugar and more vinegar in the dressing... I found that the taste is just as good, if not better, and saves a few calories
- Eyeball everything... measurements are annoying and I'd rather not have to reference a recipe if I don't have to… If you like more strawberries, add more strawberries. If you like less onion, add less onion…