the original with the story is here:

http://www.cbc.ca/vinylcafe/receipe.html

Recipe: Spinach & Strawberry salad

Salad:
1 pkg. Spinach
1 - 2 cups sliced strawberries

Clean spinach and strawberries. Mix in bowl. Set aside.

Dressing:
1/4 cup sugar (60 ml)
1 1/2 Tbsp. poppy seeds (25 ml)
1/4 tsp. paprika (1 ml)
1/2 cup vegetable oil (125 ml)
1/4 cup raspberry vinegar (60 ml)
1/4 cup Worcestershire sauce (60 ml) (YES, don't worry this is the right
amount)
1 green onion - finely chopped

Combine all ingredients in a container with lid. Shake well before
serving. Can be made up a day or two in advance.

Almonds:
1/2 cup slivered almonds (125 ml)
1/4 cup sugar (60 ml)
2 tsp. water (10 ml)

Combine all ingredients in a non-stick frying pan or pot. Cook over
medium heat, stirring constantly until melted sugar turns golden brown
and coats almonds (approx. 5 - 10 minutes). Turn out onto a piece of
greased foil. Cool and break into small pieces.

Cooks and cooks' helpers treat the almonds as snack food. It's best to
double the almond recipe so that by the time the salad is ready to
serve, there'll be some almonds left!

Assembly:
Add almond pieces to salad. Add dressing just before serving. Serves 4 -
6 people.

Substitutions

Salad: Can be made with a combination of spinach and romaine. Try using
fresh raspberries or a smaller amount of strawberries and mandarin
oranges, kiwi, or blueberries.

Dressing: If you don't have raspberry vinegar, here's another good
dressing:

1/2 cup sugar
2 Tbsp. sesame seeds
1 tbsp. poppy seeds
1/4 tsp. paprika
1/2 cup oil
1/4 cup cider vinegar
1/4 cup. Worcestershire sauce (YES, don't worry this is the right
amount)
1 green onion - chopped

Bon appetit
SP