A lively spinach salad to suit the seasons by adding strawberries, raspberries or mandarin oranges!

Salad:
Stem, wash and drain two packages of baby spinach.
Rinse and drain 1 pint of your choice of fruit; raspberries, mandarin orange, etc. If using strawberries, hull and slice
½ cup toasted, sliced almonds

Dressing:
½ cup sugar
½ cup oil, canola, corn or other light vegetable
¼ cup rice vinegar
2 tablespoons toasted sesame seeds
¼ teaspoon Worcestershire sauce
1-1/2 tablespoons grated onion
¼ teaspoon paprika

Place all dressing ingredients in a bowl and whisk, or a jar with a tight fitting lid and shake vigorously.

Toss spinach with fruit and dressing. Garnish top with toasted almonds.

Yield: 6 – 8 servings.

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