Strawberry-Spinach Salad recipe

1/2 cup granulated sugar
1/2 cup olive oil
1/4 cup vinegar
2 tablespoons sesame seed
1 tablespoon poppy seed
1 tablespoon dried, minced onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 (10 ounce) package spinach, rinsed and torn into bite-size pieces
1 quart strawberries, hulled and sliced
1/4 cup blanched, slivered almonds

Whisk together sugar, oil, vinegar, sesame seed, poppy seed, onion, paprika and Worcestershire sauce in a medium bowl. Cover and chill for one hour.

Combine spinach, strawberries and almonds in a large bowl; pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.

Serves 4.