Strawberry Garden Salad

Dressing:
2 lemons
4 T white wine vinegar
2/3 C sugar
2 T canola oil
2 t poppy seeds

Salad:
1/2 C sliced almonds, toasted
3 C strawberries, hulled and sliced into bite sized pieces
1 cucumber, peeled and sliced into bite sized pieces
1/2 red onion, peeled and sliced into small pieces
1 C (or more) of spinach
1 C (or more) of romaine lettuce
3/4 C of crumbled feta cheese

To make the dressing juice the lemons so you have 4 tablespoons of lemon juice. Take the lemon peel and grate about 1 tablespoon of zest. Combine lemon juice, zest, vinegar, sugar, oil and poppy seeds in a bowl. Whisk until well blended. Cover and refrigerate.

Preheat the oven to 350 degrees. Spread the almonds onto a baking sheet in a single layer. Bake 10-12 minutes or until lightly toasted. Remove from the oven and let cool completely.

Place the spinach, lettuce, onion, cucumber, strawberries, cheese and almonds into a large bowl. Whisk the dressing and pour over the salad. Toss to coat the salad then serve immediately.