Note: the dressing for this is made 1 hour before serving
2 Tablespoon sesame seeds
1 Tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce (anchovy-free to make it vegetarian)
1 Tablespoon minced onion
10 oz. fresh spinach, rinsed, dried, torn into pieces
1 quart strawberries, cleaned & sliced
1/4 cup slivered almonds, toasted
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 spinach, strawberries and almonds. Pour dressing over salad and toss.
Refrigerate 10 – 15 mins before serving.