Strawberry Spinach Salad
(Patti Dashnaw)

1/2 cup white granulated sugar
1/2 cup olive oil
1/4 cup balsamic vinegar (or white distilled vinegar)
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
1 tablespoon poppy seeds, optional
10-oz. fresh spinach, rinsed, dried, and torn into bite-size pieces
1 quart strawberries, sliced
1/4 cup almonds, sliced

In a medium-size bowl, whisk together the sugar, olive oil, vinegar, Worcestershire sauce, onion, and poppy seeds if desired.  Cover, and chill for one hour.  Combine the spinach, strawberries, and almonds.  Pour dressing over salad and toss.  Refrigerate 10 to 15 minutes before serving.