1 bunch fresh spinach, rinsed and torn into bite-size pieces
1 pint fresh strawberries, sliced
1 medium red onion, thinly sliced
1 medium cucumber, sliced
2 tablespoons poppy or sesame seeds
1 tablespoon white sugar
1/4 cup olive oil
2 tablespoons white or balsamic vinegar
Pinch of paprika
1 tablespoon Worcestershire sauce
1 tablespoon onion, minced
1 clove garlic, minced
1/4 cup almonds, slivered
Salt and pepper to taste
In a blender, blend the poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, garlic, and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries, red onion, cucumbers, and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
To add more color, consider adding fresh raspberries or blackberries.
Sprinkle on some crumbled goat or blue cheese.
Try adding a few strawberries in the blender when making the dressing.
Fresh sliced mandarin oranges make a tangy addition.