1 lemon
2 tbsp. white wine vinegar
3/4 cup sugar
1 tbsp. poppy seeds
1 tbsp. vegetable oil
1/4 c. sliced natural almonds
8 oz. or 1 1/2 c. strawberries
1/2 medium cucumber
1/4 c. red onion
6 oz. pkg. baby spinach

Zest the lemon, 1/2 teaspoon then 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 and refrigerate until ready to use.

Preheat oven to 350°F.

Bake almonds until light brown, about 5 minutes. Watch them and once they are light brown remove from oven and let cool.

Hull berries, cut into quarters. Score cucumbers length wise then slice into halves. Place spinach into large serving bowl, add strawberries, cucumbers, chopped onions. Whisk the dressing. Pour over salad, gently toss to coat, sprinkle with almonds.