Spinach-Strawberry Salad

A bucket of strawberries in the field

Strawberry season means strawberries go in every meal — and they lend this spinach salad a deliciously sweet note.

2 tablespoons 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 or Bragg’s Liquid Aminos
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 almonds, blanched and slivered

In a bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce or Bragg’s and onion. Cover, and chill for one hour.

Spinach in the fieldIn a large salad bowl, combine the spinach, strawberries and almonds.

Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.