Dressing:
½ cup oil (avocado or olive)
½ cup sugar or sugar substitute (you can use less to taste)
2 Tbs Sesame Seeds
1 Tbs Poppy Seeds
1 ½ Tsp finely minced onion
¼ Tsp Worcestershire Sauce
¼ Tsp paprika
¼ cup Apple Cider Vinegar

Salad:
10 oz fresh baby spinach (remove stems, leave leaves whole)
1 pint fresh strawberries thinly sliced
½ slivered red onion (optional)
½ cup (+/-) Pecans &/or Almonds (raw, blanched or candied)

Dressing:
In a blender combine sweetener (sugar or its substitute), sesame & poppy seeds, onions, Worcestershire sauce, paprika & vinegar and blend well. If dressing seems to thick add a few drops of water at a time till desired thinness.

Salad:
Toss spinach, strawberries & nuts in a large bowl OR you can arrange on individual plates. Drizzle the dressing over the mixture & serve immediately

Notes:
You can pull the stems off the spinach & make the dressing a day or two in advance but with the strawberries, for or best results, wash them in advance if you want, but don’t slice them until the day you are going to use them. Also, I use Avocado Oil. If you make the dressing in advance, know that Olive oil solidifies if you refrigerate the dressing, however it will be fine if you let it return to room temperature before use.