Last week it was surprisingly hot in the Bay Area. Even though this is early fall, temperatures soared to the 100s for a few days, as though we were still in summer. As I didn't want the house to get warm, I was making mostly salads those days. This is one such salad that I experimented with during the week, which turned out to be quite a hit.Ingredients:
2 tablespoons sesame seeds
1/8 cup white sugar
1/8 to 1/4 cup olive oil
1/8 cup distilled white vinegar
1/4 teaspoon paprika (optional)
1/8 cup Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
Sliced onion -1
In a medium bowl, whisk together the sesame seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach,onion, strawberries and tomatoes. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.