We were so excited to pick up our first basket today! 
When trying to menu plan with the items in our basket I came across this recipe that I LOVE LOVE LOVE! Thought you guys might like it.
Enjoy,
Anna
Ingredients
Dressing:
- 1 organic lemon
- 2 TBSP red wine vinegar
- 1/3 C sugar 1 TBSP organic olive oil 1 tsp poppy seeds
Salad:
- 1/4 C sliced organic almonds, toasted
- 8 oz. organic strawberries
- 1/2 medium organic cucumber, sliced and cut in half
- 1/4 small organic red onion, sliced into thin wedges
- 1 bunch organic spinach (stems trimmed)
Instructions
- For dressing, zest lemon to measure 1/2 tsp. Juice lemon to measure 2 TBSP. Combine zest, juice, vinegar, sugar, oil, and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use.
- Preheat oven to 350. Spread almonds in single layer over bottom of bar pan. Bake 10-12 min until lightly toasted. Remove from oven; cool.
- Hull strawberries and cut into quarters. Slice cucumber and cut slices in half. Slice onion.
- Place spinach in large serving bowl; add strawberries, cucumber, and onion. Whisk dressing and pour over salad, gently tossing to coat. Sprinkle with almonds.
Recipe by Anna McComb Ormond Beach FL
Microformatting by hRecipe.
