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3/4 cup slivered or sliced almonds
2 tablespoons butter
2 pounds spinach, stemmed and torn
1 pint fresh strawberries, sliced (may substitute 2
cans drained mandarin oranges)

1/2 cup sugar
1 tablespoon poppy seeds
2 tablespoons sesame seeds
1 1/2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup cider vinegar
1/4 cup red wine vinegar
1/2 cup vegetable oil

In a skillet melt butter and saute almonds until lightly
browned. Remove and cool. Combine spinach, almonds, and
strawberries. Toss with dressing and serve. For better flavor
make dressing 1 day ahead.

Dressing: Mix dressing ingredients in container and whisk

Yield: 8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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