Light Strawberryspinach Salad

I’m always looking for new ways to use fresh Washington-grown strawberries. This light spinach salad is one of my favorite ways to do so. —Perlene Hoekema, Lynden, WA Takes: 20 min.

• Makes: 8 servings

2 Tbsp. sesame seeds

1¹ ₂ lbs. fresh spinach

¹₃ cup canola oil

¹₃ cup red wine vinegar 1 Tbsp. sugar

2 tsp. minced green onion ¹₂ tsp. paprika

¹₄ tsp. Worcestershire sauce 2 cups fresh strawberries, washed, hulled & halved

In a skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite-sized pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds. Per serving: 127 cal., 10g fat (1g sat. fat), 0 chol., 113mg sod., 8g carb. (4g sugars, 2g fiber), 2g pro. Diabetic Exchanges: 2 fat, 1 vegetable.