Spinach-and-Strawberry Salad

2  (6-ounce) packages fresh baby spinach
2  pints fresh strawberries, sliced
Sesame-Poppy Seed Dressing
Toppings: chopped cooked bacon, chopped fresh broccoli, blanched sugar snap peas, sliced red onion

Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Serve with remaining dressing and desired toppings.

Yield: Makes 8 to 10 servings




Sesame-Poppy Seed Dressing
1  cup sugar
1/2  cup cider vinegar
1  tablespoon minced onion
1/2  teaspoon Worcestershire sauce
1/4  teaspoon salt
1  cup vegetable oil
1/4  cup sesame seeds, toasted
2  tablespoons poppy seeds

Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in seeds; chill 24 hours.
Yield: Makes about 2 1/2 cups     
Shirley Delcour, Knoxville, Tennessee
Southern Living, MARCH 2005