Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!”
2 tablespoons sesame seeds 1 tablespoon minced onion
1 tablespoon poppy seeds 1/4 teaspoon Worcestershire sauce
1/2 cup white sugar 1 tablespoon minced onion
1/2 cup olive oil 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1/4 cup distilled white vinegar 1 quart strawberries – cleaned, hulled and sliced
1/4 teaspoon paprika 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.
Per Serving: 491 calories; 35.2 g fat; 42.9 g carbohydrates; 6 g protein; 0 mg cholesterol; 63 mg sodium.