1/2 cup sugar (use less if you like it more tangy)

1 Tablespoon poppy seeds

2 Tablespoons sesame seeds

1 1/2 teaspoons minced onion or shallot

1/4 teaspoon paprika

1/4 cup cider vinegar

1/2 cup wine vinegar (red or white)

1/2 cup canola oil

2 Tablespoons butter

3/4 cup sliced almonds

1 lb. spinach

1 pint strawberries, sliced

Dressing:

In a bowl or jar with a lid, mix together sugar, poppy seeds, sesame seeds, onion, paprika, vinegars and oil. 

In a small skillet, melt butter and saute almonds until lightly browned.  Do not let burn! Remove and let cool.

In a large serving bowl, combine spinach, strawberries and almonds.  Pour dressing over salad and toss gently.