Spinach Salad

Dressing:

¼ cup vegetable oil

2 tbsp raspberry vinegar

1 tbsp Worcestershire sauce

½ tsp salt

1 tbsp sugar

2 tsp sesame seeds

dash of paprika

Almonds:

2 tsp water

¼ cup sugar

Melt together water and sugar, add ½ cup sliced almonds, stir over medium heat till liquid and sugar become sugary and lightly browned.

Depending on how many to serve, measure spinach by handfuls. Strawberries are measured by serving spoons - 1 or 2 baskets.

Place spinach on the bottom of salad bowl, top with strawberries and then nuts. Place in fridge, toss with dressing when ready to serve.

Dressing is enough for 8 servings