Spinach and strawberry salad

• 1/2 c sugar
• 1 T poppy seeds
• 2 Tbsp sesame seeds
• 1 1/2 tsp minced onions
• 1/4 tsp paprika
• 1/4 c cider vinegar
• 1/4 c wine vinegar
• 1/2 c canola oil
• 2 Tbsp butter
• 3/4 c slivered almonds
• 1 lb spinach, washed, dried and torn into bite-size pieces
• 1 pint strawberries, sliced

Put sugar, poppy seeds, sesame seeds, onions, paprika, vinegars and oil in shaker jar. Shake to emulsify. Melt butter in skillet over medium heat. Add almonds; cook and stir until lightly toasted, 2-3 minutes. Remove from heat and set aside to cool. Combine spinach, strawberries and almonds in serving bowl. Pour half of dressing over and toss. Add more dressing as desired. Serve at once. Makes 8 servings