Salad with Lemon Poppy Seed Dressing

Salad:
1/4 c. sliced natural almonds, toasted
8 oz (1 1/2 c.) strawberries
1/2 med. cucumber
1/4 small red onion
1 package (6 oz) baby spinach

Dressing:
1 lemon (2 Tbsp. lemon juice)
2 Tbsp. white vinegar
1/3 c. sugar
1 Tbsp. vegetable oil
1 tsp. poppy seeds

*For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to 2 Tbsp. Combine zest, juice, vinegar, sugar, oil & poppy seeds. Cover. Refrigerate.
*Preheat oven to 350 degrees. Spread almonds in single layer over bottom of pan. Bake 10-12 min. Cool almonds.
*Cut strawberries into quarters. Score cucumber lengthwise, remove the seeds. Slice cucumber. Slice onions into thin wedges.
*Place spinach in serving bowl; add strawberries, cucumber, onion. Use dressing. Sprinkle with almonds.