Denali's Strawberry Spinach Salad
2 teaspoons butter
1/2 cup slivered or sliced almonds
1/2 pound fresh spinach, well rinsed, steemed and torn into bite-size pieces
1 1/2 cups vertically sliced, divided fresh strawberries
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1/4 cup sugar
1 teaspoon minced or grated onion
1/8 teaspoon paprika
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/4 cup vegetable oil
In a small skillet, melt the butter and sauté the almonds until they are lightly toasted. Set aside to cool.
In a salad bowl, combine the spinach, almonds, and 1 1/4 cups strawberries. Store the salad in the refrigerator if you’re not serving it immediately.
For the dressing, place the sesame seeds in a dry skillet and toast by shaking them over medium heat until they are lightly browned, about 3 minutes. In a jar or plastic container with a tight-fitting lid, mix the sesame seeds with the remaining dressing ingredients.
Just before serving, toss the salad with the dressing and arrange the reserved strawberry hearts to decorate the top.
As prepared, each serving contains 314 calories, 24g total fat, 5mg cholesterol, 66mg sodium, 23g total carbohydrate and 5g protein.