This is a very attractive salad. The flavors meld together wonderfully. The burst of sweet from the strawberries counters the tang of the vinegars. Should you have any of the yummy dressing left, it makes a good marinade for pork or chicken.
Servings: 4Prep Time: 30 minutes plus chill time Cook Time: none
1 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar (or balsamic vinegar and other fruit vinegar mixed half and half).
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion. Please don’t skip the onion. If you don’t care for onion, just mince it very fine.
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered. Or toasted pecans or toasted walnuts.
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, or better yet, chill over night.
In a large bowl, combine the spinach, strawberries and nuts. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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