Ingredients
Method
- Assemble all ingredients.
- Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce in a medium bowl until well combined, then cover and refrigerate for 1 hour.
- Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
- Drizzle the dressing over the salad and toss until evenly coated.
- Chill in the refrigerator for 10 to 15 minutes before serving.
Nutrition
Notes
Dressing Prep: I always make sure to let the dressing sit in the fridge for at least an hour because it gives the sugar time to fully dissolve and the onion flavor to mellow out.
Almond Texture: I love to lightly toast my almonds in a dry pan for a few minutes before adding them to the bowl as it brings out a much deeper, nuttier flavor that stands up to the sweet berries.
Avoiding Sogginess: To keep everything crisp, I never add the dressing until right before I am ready to serve it, otherwise the spinach leaves tend to wilt and lose their crunch.
Vinegar Choice: If you find distilled white vinegar a bit too sharp, I have discovered that apple cider vinegar offers a softer, fruitier tang that complements the strawberries perfectly.
Serving Suggestion: I often crumble a little bit of fresh goat cheese or feta over the top just before serving because the salty creaminess balances the sweet dressing in a really satisfying way.
Spinach Prep: I make sure to dry my spinach leaves thoroughly after washing them so the dressing clings to the leaves instead of sliding off into a watery pool at the bottom.