1/2 teaspoon toasted sesame seeds
6 cups fresh spinach leaves (torn)
2 cups fresh strawberries (rinsed, dried, hulled)
1 cup fresh blueberries
For the Red Wine Vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
In a large bowl, toss spinach with sesame seeds. Prepare strawberries, cutting large ones in half. Add strawberries to the spinach mixture. Cover and refrigerate.
Combine dressing ingredients in a screw-top jar or shaker; shake well then refrigerate to chill.
To serve, pour chilled dressing over strawberry and spinach salad mixture in a bowl and toss gently to distribute well.