1 bag baby spinach leaves 1 pint fresh strawberries, sliced 1 package slivered almonds 4 T. sugar
Dressing: 1/2 c. sugar 2 T. sesame seeds 1/2 c. vegetable oil 1/4 c. sweet rice vinegar 1/4 tsp. Worcestershire sauce
Arrange spinach leaves and strawberries in bowl. In skillet cook almonds with 4 T. sugar until sugar melts and coats almonds. Cool and stir. Sprinkle over salad. Combine all dressing ingredients in separate bowl and add just before serving.
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