9 c. torn fresh spinach
1 pt. fresh strawberries, halved
1/2 c. slivered almonds, toasted

Dressing:

1/4 c. vegetable oil
2 tbsp. sugar
2 tbsp. cider vinegar
1 tbsp. chopped onion
1 tsp. poppy seeds
1 tsp. sesame seeds
1/4 tsp. paprika
1/8 tsp. Worcestershire sauce

In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately.

Yields 6 to 8 servings.