Bland. I felt the oil took over in this recipe. I didn't toast my sesame seeds and scaled this back to 3 servings. Added mandarin orange slices and left out the dry hot mustard. If I try this again, I will cut way back on the oil or use EVOO.

This is the same recipe my mom has made for years. It's very simple and always a hit at potlucks.

Some nuts would also enhance the taste.

I made a couple of changes: omitted the mustard (just forgot to put it in!), and cut the sugar in half! I also added cukes and mushrooms. Served with sirloin tips and crusty bread - really good!

I am always time and ingredient challenged so I simplified the recipe and it was great. For the dressing I used: 1/2 cup vegetable oil 1/3 cup red wine vinegar 1/3 cup white sugar 2 tsp minced onion pinch of salt 1/4 teaspoon dry hot mustard (twist lightly toast pecans in the oven and toss with the salad) I Whisked the dressing ingredients together for better blending and absorption of flavors. It helped to minimize the separation of the oil and vinegar and also thickened the mixture. Fabulous. Cut down on the sugar a bit, if you're worried about the calories.

We have been making this salad now exactly according to the recipe directions and its perfect everytime. It's wonderful, a crowd pleaser. We make it for everyday occasions and for specail company to impress them.

My husband loved this salad.He hated to share.The sesame seeds make it special.I will definately make again

Woa! This was a *great* salad! Since we are not very salty people, I halved the salt, and even that was a tad too noticeable for us, but all in all, it is a super salad! Thanks so much for the recipe, Karen!

I hate uncooked spinach. I am also not a big fan of strawberries. However, I am addicted to this wonderful salad. I could eat it everyday. 5+ The only change I make is using olive oil instead.

I really liked this salad, but used more toasted sesame seeds than called for in the recipe, and also threw some sugar in with the dressing, as I thought it was a bit bitter.

Took this to a family picnic and even my Mother wanted the recipe!

I love this recipe. I make it with both strawberries in season and mandarines otherwise. I use the almonds for both.

This salad was not only fantastic but made a beautiful presentation when featured with Aussie Chicken (also from this website). Our homecooked meal could have easily come from a restaurant!

Everyone wanted the recipe-I served it for Easter brunch-very tasty and refreshing!

Such a light and refreshing salad ... BUT the dressing has TOO much vinegar for the sweetness of the fruit. I added 1/4 c fresh raspberries and used bottled raspberry dressing instead.

I made this delicious salad for a pot luck and came home with an empty dish. It was a huge hit and I passed the recipe on to several people. I chose this recipe over similar ones as it uses less oil and sugar in the dressing. Highly recommended.

Delicious, flavorful, and healthy. I make extra dressing and refrigerate so I can have a quick lunch. Hmmmmmm.