and Spinach Salad
1/4 cup sliced almonds, toasted
For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
Preheat oven to 350°F.
For salad, spread almonds in single layer over bottom of small baking pan. Bake 10-12 minutes or until lightly toasted. remove from oven; cool almonds.
Hull strawberries; cut strawberries into quarters. Peel cucumber and slice; cut slices in half.
Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries, cucumber and onion.
Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds.
Per Serving (using sugar): 152 Calories; 7g Fat (38.7% calories from fat); 1g Saturated Fat; 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Per Serving (using Splenda): 101 Calories; 7g Fat (56.9% calories from fat); 1g Saturated Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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