Sunday Spinach and Strawberry Salad

With strawberries in abundance, I made this for dinner tonight. 
I topped it with grilled chicken and feta cheese.  The homemade poppyseed dressing is easy to make, light and delicious.  Just the right sweetness!

Recipe courtesy of Paula Deen, modified by me!
Salad:

1 (10 to 12 ounce) package baby spinach
1/3 cup sliced almonds (I used Trader Joe's Honey Roased Sliced Almonds)
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled, seeded and finely diced (I used an English cucumber and did not peel it.

Dressing:

1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds.

I use an Oxo Good Grips Salad Dressing Container.

For the dressing:

In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Directions:

In a large salad bowl, add the spinach, almonds, strawberries and cucumber and toss together. Dress the salad right before serving.

Top with grilled chicken and feta cheese.