Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar (or red wine vinegar)
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup pecans (or almonds) – toasted on stovetop
Instructions
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.
Toast pecans or almonds on stove.
In a large bowl, combine the spinach, strawberries and pecans or almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.