2 tablespoons white wine vinegar
1/3 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
1/4 cup sliced natural almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin
wedges (1/4 cup)
1 (6 ounce) package baby spinach
For dressing, zest lemon using Lemon Zester/Scorer to measure
1/2 teaspoon zest.
Juice lemon using Juicer to measure 2 tablespoons juice.
Combine zest, juice, vinegar, sugar, oil and poppy seeds
in Small Batter Bowl. Whisk until well blended using Mini-Whipper.
Cover; refrigerate until ready to use.
Heat oven to 350 degrees F.
For salad, spread almonds in single layer over bottom of Small
Bar Pan. Bake 10 to 12 minutes or until lightly toasted. Remove
from oven; cool almonds in bar pan.
Meanwhile, hull strawberries using Cook's Corer; cut strawberries
Score cucumber lengthwise using Lemon Zester/Scorer; remove
seeds using The Corer.
Using Ultimate Slice & Grate fitted
with v-shaped blade, 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 using 3-Way Tongs. Sprinkle with almonds.