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Strawberry Spinach Salad

10 servings @ 1 Dot per serving

Dressing:

2 Tbsp lemon juice

2 Tbsp red wine vinegar

1/3 cup Splenda

1Tbsp vegetable oil

1 tsp poppy seeds

Salad:

one quarter cup sliced natural almonds, toasted

8 oz. (1.5cups) fresh strawberries, cored and quartered

one half medium cucumber, sliced and cut in half

one quarter small red onion, sliced into thin wedges (one quarter cup)

1 package (6 oz) baby spinach

Directions:

1.     For dressing combine lemon juice, red wine vinegar. Splenda, vegetable oil and poppy seed in a small bowl.  Whisk until blended.  Cover and refrigerate until ready t o use.

2.     Preheat oven to 350 degrees.  Spread the almonds on a cookie sheet single layer and bake 10=12 minutes or until lightly toasted.  Remove from oven and cool.

3.     Hull strawberries and cut into quarters. 

4.     Remove seeds from cucumber.  Slice and cut slices in half.  Thinly slice onions.

5.     Place spinach in a large serving bowl; add strawberries, cucumber and onion.  Whisk dressing and pour over salad, gently tossing to coat.  Sprinkle with almonds.  Serve immediately.