1 pint fresh strawberries, halved
1/2 cup slivered almonds, toasted
DRESSING:
1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. cider vinegar
1 Tbsp. chopped onion
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 tsp. paprika
1/8 tsp. Worcestershire sauce
In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately.
Yield: 6-8 servings
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