READY IN: 20mins

INGREDIENTS

  • 1tablespoonsesame seeds, toasted
  • 2tablespoonswhite vinegar
  • 2tablespoonschampagne vinegar
  • 1 12 cupsextra virgin olive oil
  • 1tablespoonbalsamic vinegar
  • 14 cupgranulated sugar
  • 1tablespoonpoppy seed
  • 14 teaspoonmild paprika
  • 14 teaspoonWorcestershire sauce
  • 1tablespoonred onion, finely chopped
  • 12 teaspoonblack pepper (or to taste)
  • 14 cupslivered almonds, toasted
  • 1cupstrawberry, washed, hulled and sliced
  • 3cupsbaby spinach leaves, washed and dried
  • 2tablespoons crumbled goat cheese (to taste)
  • NUTRITION INFO

    Serving Size: 1 (172) g

    Servings Per Recipe:4

    Calories: 804.1

    Calories from Fat 730 g 91 %

    Total Fat 81.2 g 124 %

    Saturated Fat 11 g 54 %

    Cholesterol 0 mg 0 %

    Sodium 25.7 mg 1 %

    Total Carbohydrate20 g 6 %

    Dietary Fiber 2.9 g 11 %

    Sugars 15.4 g 61 %

    Protein 3.2 g 6 %

    DIRECTIONS

  • In a small saucepan over medium heat, add sesame seeds and sauté until lightly golden brown, about 5 minutes, stirring and tossing constantly. Remove from the heat and set aside.
  • In a small bowl, combine white vinegar, champagne vinegar, olive oil, balsamic, sugar, poppy seeds, paprika, Worcestershire sauce, red onions, sesame seeds and freshly black pepper; whisk together until sugar dissolved. Cover and chill for 1 hour. Toast almonds and set aside.
  • In a large bowl, toss spinach leaves, strawberries, and almonds. Pour dressing over salad and toss. Sprinkle with goat cheese. Makes 4 servings.
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