10 oz fresh, bite size spinach
1 qt sliced strawberries
Dressing:
2 T sesame seeds
1 T poppy seeds
1/2 C sugar (can substitute an artificial sweetener)
1/2 C olive oil
1/4 C distilled white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 Tb minced onion
Cinnamon Candied Almonds:
1/4 C sliced almonds
1 T and 1 tsp sugar
sprinkle of cinnamon
First, prepare the cinnamon candied almonds:
Set out a piece of waxed paper for the finished almonds to cool on. Sprinkle the sugar evenly over the bottom of a small frying pan, heat on High. Watch the sugar carefully, when it starts to melt, turn down the heat to medium or medium high, add the almonds and stir constantly until the sugar completely melts (no longer granular and stuck together, the almonds will start to look shiny) and continue to stir until the almonds start to brown. Sprinkle lightly with cinnamon, stir a couple of times to coat and transfer to waxed paper to cool. Break apart with fingers once cooled. Note: you can substitute Splenda for sugar, but it will not melt, stir until almonds start to brown, sprinkle with cinnamon, transfer to waxed paper.
In a medium bowl, whisk together the two seeds, sugar, oil, vinegar, paprika, Worcestershire & onion. Cover and chill for one hour.
In a large bowl, combine spinach, sliced strawberries & prepared almonds. Pour dressing over salad and toss. Refrigerate 10-15 minutes before serving.
