Dressing:

1 lemon

2 tablespoons Colwell balsamic vinegar

1/3 cup sugar

1 tablespoon Colwell Mandarin olive oil

1 tsp. poppy seed

Salad:

¼ cup sliced almonds, toasted

8 ounces strawberries

½ medium cucumber

¼ small red onion, sliced into thin wedges.

1 (6 oz. package baby spinach

Preparation:

For dressing:  Zest lemon to measure ½ teaspoon zest,  juice lemon to measure 2 tablespoons juice.  Combine zest, juice, vinegar, sugar, oil and poppy seeds.  Whisk until blended.  Cover and refrigerate. 

Hull strawberries and cut into quarters.  Cut cucumber in half lengthwise; remove seeds and slice.  Place spinach in large serving bowl.  Add strawberries, cucumber and onion.  Whisk dressing; pour over salad.  Gently toss to cover.  Sprinkle with almonds.