Servings: 4

2 tablespoons sesame seeds 2 tablespoons sesame seeds
1 tablespoon poppy seeds 1 tablespoon poppy seeds
1/2 cup white sugar ½ cup white sugar
1/2 cup olive oil ½ cup olive oil
1/4 cup distilled white vinegar ¼ cup distilled white vinegar
1/4 teaspoon paprika ¼ teaspoon paprika
1/4 teaspoon Worcestershire sauce ¼ teaspoon Worcestershire sauce
1 tablespoon minced white onion 1 tablespoon minced white onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced 1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered ¼ 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.