Fresh Stawberry and Spinach Salad

I decided to make a spinach strawberry salad.
The combination of sweet and tangy poppy seed
dressing on torn spinach is the perfect dish
to serve as a light and refreshing meal in itself.
This salad always disappears first and is one
of my most requested recipes by those who try it.

Ingredients:
1/2 cup of distilled white vinegar
2/3 cup of olive oil (vegetable oil can be substituted)
1/2 cup white sugar or Splenda equivalent for Low-Carb Diets
2 tbs. of poppy seeds
1/2 tsp. of paprika
2 tbs. of minced onion
2 tbs. of roasted and toasted sesame seeds
2 bunches of spinach, washed, dried, and torn in pieced
2-3 cups of strawberries, sliced with stems removed

Directions:
Using an immersion hand blender, blender or a whisk,
combine vinegar, oil, sugar, poppy seeds, paprika,
and onion until sugar is dissolved.
Place dressing in the refrigerator.

To toast sesame seeds, place the seeds
in an un-oiled small skillet on medium heat.
Stir every 30 seconds until seeds
start browning and popping.
Remove from heat and set aside.
Slice washed and stemmed strawberries
and place in a small bowl.
Chill in the refrigerator.
In a large bowl toss torn spinach leaves,
strawberries, sesame seeds,
and poppy seed dressing. Serve immediately