Strawberry Spinach Salad

Strawberry Spinach Salad Yields about 8 servings Ingredients: 1 tablespoon poppy seeds 2 tablespoons sesame seeds 3/4 cup slivered almonds 1 pound spinach, washed, dried and torn into bite-size pieces 1 pint strawberries, sliced Non-stick cooking spray Strawberry Dressing: 1 1/4 cups strawberries 1/3 cup sugar 3 tablespoons orange juice 1 tablespoon white wine vinegar 1 tablespoon canola oil Directions: 1. Make Strawberry dressing: Combine all ingredients in a blender and mix until smooth. Refrigerate until serving. 2. Spray cooking spray on nonstick skillet over medium heat. Add almonds; cook and stir until lightly toasted, 2-3 minutes. Remove from heat and set aside to cool. 3. Combine spinach, strawberries, poppy seeds, sesame seeds and almonds in serving bowl. 4. Pour half of dressing over and toss. Add more dressing as desired. Serve at once. Source: Adapted fr om Far m Fr esh Recipes

Recipe analyzed using The Food Processor® Nutrition Analysis Software from ESHA Research, Salem, Oregon. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disabilities. This material was funded by Expanded Food and Nutrition Education Program. Cornell Cooperative Extension is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities and provides equal program and employment opportunities.