In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour.
In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon.
Per Serving (excluding unknown items): 133 Calories; 9g Fat (57.7% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
From Medford Lakes, New Jersey, Elissa Armbruster writes, "This simple salad's one of the best I've tasted - and it's so pretty, too! A friend served it at a baby shower...all of us were raving over it and asking for the recipe."
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 67 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 3.2mg||1 %|
|Sodium 62.6mg||2 %|
|Potassium 204.6mg||5 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 9.1g|
|Protein 2.8g||4 %|
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Calories per serving: 118
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