 | | Directions | DRESSING:
- Combine all the dressing ingredients in a medium bowl.
- Whisk ingredients until combined thoroughly.
SALAD:
- Melt the butter in a small skillet, add the almonds, and cook until they are lightly toasted; set aside to cool.
- In a large serving bowl, combine the spinach, strawberries, and almonds. Toss gently to combine.
- Just before serving, drizzle dressing over the salad and toss gently to evenly coat.
- Serve immediately.
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Prep Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | DRESSING: |
| - | | 1/2 cup oil, such as saffron, canola, or olive oil |
| - | | 1/2 cup sugar |
| - | | 1/4 cup cider vinegar |
| - | | 1/4 cup wine vinegar - red or white |
| - | | 1 1/2 teaspoons minced onion |
| - | | 1 tablespoon poppy seeds |
| - | | 2 tablespoons sesame seeds |
| - | | 1/4 teaspoon paprika |
| - | | SALAD: |
| - | | 1 tablespoon butter |
| - | | 1/2 cup slivered almonds |
| - | | 1 package spinach leaves |
| - | | 1 pint strawberries, sliced |
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