Spinach Strawberry Salad
1/3 cup olive oil
2 to 4 T. sugar
3 tablespoons white or balsamic vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon chopped onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
a big bag of fresh spinach
4 cups fresh strawberries, sliced
1/4 cup chopped pecans or slivered almonds, toasted
Place the first eight ingredients in a jar with a tight-fitting lid;
shake well. Refrigerate for 1 hour.
Just before serving, combine the remaining ingredients in a large
bowl. Shake dressing and drizzle over salad; toss to coat.
Yield: 10 servings.