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Spinach and Strawberry Salad

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1 (10-12 oz) package washed and dried baby spinach
  • 1/3 cup toasted sliced almonds
  • 1 quart hulled and quartered strawberries
  • 1 whole peeled, seeded, and finely diced cucumber
  • 1/2 juiced lemon
  • 2 tablespoons white wine vinegar
  • 1/3 cup sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon poppy seeds


In a large salad bowl, toss together the spinach, almonds, strawberries, and cucumber. In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil and poppy seeds. Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

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