Fresh Strawberry Spinach Salad


  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons White Vinegar
  • ¼ cup Extra Virgin Olive Oil
  • 3 tablespoons White Granulated Sugar
  • 1 tablespoon Finely Diced Red Onion
  • 1 tablespoon Poppy Seeds
  • ¼ tsp. salt (or to taste)

Whisk together all dressing ingredients, taste, and add more salt, if needed.


  • 1 bag (or 6 cups) Fresh Baby Spinach
  • 1 cup Fresh Strawberries, rinsed, hulled and sliced
  • ½ cup slivered almonds, toasted*
  • ¼ cup crumbled Goat Cheese

*To toast the almonds; place in a dry skillet over med/high heat, stirring and shaking constantly until lightly browned.  Watch closely, once they start to brown, take them off the heat, as they will burn quickly.
In a large bowl, combine the baby spinach and sliced strawberries.  Add a splash of dressing and toss.  Repeat, adding small amounts of dressing and toss until leaves are lightly coated (you will have extra dressing).
Divide salad on plates and top with Toasted Almonds and crumbled Goat Cheese.  Add extra dressing, if desired.