1/3 cup olive oil
1/4 cup sugar
3 tablespoons white or balsamic vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon chopped onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 package (9 ounces) fresh spinach, trimmed
4 cups fresh strawberries, sliced
1/4 cup chopped pecans, toasted
Place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour.
Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat. Yield: 10 servings.
Calories 190 Sodium 419 mg
Total Fat 27 g Potassium 0 mg
Saturated 4 g Total Carbs 23 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 15 g
Trans 0 g Protein 4 g
Cholesterol 0 mg
Vitamin A 56% Calcium 4%
Vitamin C 21% Iron 13%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Originally published as Strawberry Spinach Salad with Poppy Seed Dressing in Taste of Home April/May 2012, p59