Recipe of the Week; SUMMER STRAWBERRY AND SPINACH SALAD

Go ahead- say that recipe name three times really fast!

The credit for this delicious summer treat has to go to my Mom. The first time I ever tried this odd combination of baby spinach and strawberries, dressed with poppy seed dressing I couldn't get over how well everything worked together. Even my hubby was a little skeptical at first, but I can make this any day and he won't complain. At least not to my face.

Mom's garden runs amok with baby spinach leaves, and this time of year, fresh plump strawberries are everywhere, and for C-H-E-A-P. So indulge, I say! It's healthy, inexpensive, refreshing... everything you could want during these dog days of summer!

INGREDIENTS

1/4 to 1/2 cup whole almonds or pecans
2 tablespoons granulated sugar

Do this step at least one hour before you are actually ready to prepare the salad, as the nuts will need time to set and cool.

Cook and stir nuts and sugar over low heat until sugar is dissolved and nuts are coated. Spread on foil to cool; separate once cooled.

For the dressing:

1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon chopped onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup olive, canola or vegetable oil
1/4 cup cider or red wine vinegar
1 teaspoon granulated sugar

Add all ingredients into a food processor or blender and whiz until well blended. Store in refrigerator.

Approximately 10 oz. baby spinach, or you can use 2 bunches spinach, torn
1 cup or 1 pint sliced strawberries

Mix greens and strawberries in bowl, toss dressing through and sprinkle with the sugared almonds or pecans.