Spring Spinach and Strawberry Salad
2 Tbs. sesame seeds
1 Tbs. poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion
1 pound TSFF spinach - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.