| Spinach and Strawberry Salad
2 bunches Baby spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
5 slices bacon
3 eggs
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup Splenda
1/2 cup thinly sliced red onion
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup almonds, blanched and slivered
DIRECTIONS
In a medium bowl, whisk together the oil, vinegar, splenda, paprika, sesame seeds, and poppy seeds.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, toss together the spinach, Strawberries, Almonds, bacon and eggs. Serve with the dressing.
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