Spinach and Strawberry Salad with Slivered Almonds

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January 29, 2020

Adapted from allrecipes.com contributed by bootcamper Pam

Several years ago, when we first started to have a weekly bootcamp session, we decided that we shouldn’t be the only ones having fun. Our families should also meet each other, and, of course, we should get together over food. Pam brought this salad, and I have made it MANY times since then, including today. It’s on the sweet side, but you can dress the salad lightly. All the other ingredients are so healthy, they always make it to the list of superfoods – the topic for another nutrition article.

Comment from Pam – “This salad is great with other fruit as well. I often add mango and blueberries. I also use balsamic vinegar instead of white vinegar.”


2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce (use vegan Worcestershire if you want to avoid the anchovies)
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered


In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, toss as you go, adding just enough for a light coating on the spinach. There should be some left over. Serve immediately or refrigerate for up to 10 to 15 minutes.