STRAWBERRY SPINACH SALAD!

2 pkg. European Ready-Pac baby spinach (Von’s market)
1 (12 oz.) baskets medium size strawberries

Dressing:
¾ cup vegetable oil
6 Tbsp. apple cider vinegar
3 tsp. finely chopped onion
6 Tbsp. sugar
1 ½ Tbsp. sesame seeds
1 ½ Tbsp. poppy seeds
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. paprika

Break stems off of spinach leaves and discard. Re-store spinach leaves in plastic bag in refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently.

If you like, you can serve spinach on a salad plate, then add a pretty arrangement of strawberries on top instead of tossing them with the spinach.

Dressing: Mix together. Make several days ahead in a jar and keep refrigerated. Shake frequently.

(I have seen this salad made with just about anything added – blueberries and chicken, nuts, bean sprouts, mandarin oranges, Chinese noodles.
(LINDA'S RECIPE - FROM LYNN HOPKINS)