Strawberry-Spinach Salad
Adapted from Cooking Light

1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
1 bag organic baby spinach (about 5 oz.), rinsed and dried in a salad spinner
2 tablespoons slivered almonds, toasted
2 cups strawberries, halved
2 ounces feta cheese, crumbled

Place first 8 ingredients (sugar through salt) in a container with tight-fitting lid; shake vigorously 'til sugar is dissolved and ingredients are combined. Place spinach, almonds, berries and feta in a bowl. Pour about half the dressing over and toss. Add more dressing to taste, if desired. Serve. Note: Remaining dressing will keep in fridge for a week or so.