- 1 lemon
- 2 Tbsp. white vinegar
- 1/3 cup sugar
- 1 Tbsp. vegetable oil
- 2 tsp. poppy seeds
- 1/4 cup sliced almonds
- 1 pkg. spinach
- 8 oz. raw or lightly steamed asparagus, thinly sliced *
- 1/4 small red onion, thinly sliced
Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small bowl. Whisk until well blended. Refrigerate. Preheat oven to 350 F. Spread almonds in a single layer over the bottom of a baking pan. Bake 10-12 minutes or until lightly toasted. Cool almonds in pan. Place spinach, asparagus, and onion in a large serving bowl. Whisk dressing and pour over salad. Mix well. Top with almonds and serve immediately. Serves 8 as a dinner salad or 4 as an entree.
*Variations: fresh strawberries, apples, pears, oranges or a combination may be used.