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1 pound fresh spinach, stemmed and torn
1 pint fresh strawberries, sliced

1/3 cup sugar
2 tablespoons sesame seeds
1/2 cup vegetable oil
1/3 cup cider vinegar
1 1/2 teaspoons minced onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

Pecan Topping:
2/3 cup pecans, chopped coarsely
1 tablespoon sugar
2 tablespoons butter

Wash and dry spinach. Tear into bite-sized pieces. Wash and
hull strawberries. Slice into halves. Place spinach and
strawberries in large bowl and set aside.

Dressing: Combine all ingredients, except vinegar, in blender.
Process at low speed for 30 seconds. Slowly add vinegar. Set

Pecan topping: Combine pecans with butter and sugar in a
small, heavy saucepan. Cook over low heat, stirring occasionally,
until sugar caramelizes. Immediately place pecans on a paper bag
to cool. Break into pieces. Pour dressing over salad and toss
gently. Garnish with pecan topping and serve immediately.

Yield: 4-6 servings.

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