Combine the spinach and strawberries in a large bowl. Combine the juice, vinegar, and oil in a small bowl; stir well with a whisk. Drizzle the vinaigrette over the spinach mixture; toss gently to coat. Sprinkle the salad with the toasted sesame seeds.
To toast sesame seeds, bake uncovered in an ungreased shallow pan at 350° F for 8 to 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium heat for about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 347.6mg||9 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 8.2g|
|Protein 2.3g||3 %|
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Calories per serving: 74
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