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Recipes from Licking county folks to share with your neighbors

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Strawberry Spinach Salad Dressing

2 lemons
4 tablespoons white wine vinegar
2/3 cup sugar
2 tablespoons oil
2 teaspoons poppy seeds

SALAD
1/4 cup almonds -- sliced, toasted
1 1/2 ounces strawberries
1/2 medium cucumber -- sliced, halved
1/4 small red onion -- thin wedges
6 ounces spinach – baby

DRESSING: Zest lemon to measure 1 teaspoon zest. Juice lemon to measure 4 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use. Preheat oven to 350. For salad, spread almonds in single layer over bottom of baking pan. Bake 10 - 12 minutes or until lightly toasted. Remove from oven; cool almonds in pan. Hull strawberries and quarter them. 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.

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