Shrimp Salad - cooking recipe

Ingredients

1 pt. shrimp, boiled and shelled
6 hard-boiled eggs, coarsely chopped
1 1/2 c. celery, coarsely sliced diagonally
1 medium onion, halved and sliced
1/2 c. pickle relish
1 tsp. salt
1/2 tsp. black pepper
1/4 c. lemon juice
1 c. mayonnaise
1/2 c. sour cream or plain yogurt
tomato wedges (optional)
pickle strips (optional)
2 lb. fresh spinach, stemmed
1 pt. fresh strawberries, halved
1/2 c. sugar
1 1/2 tsp. minced onion
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1/2 c. vegetable oil
1/4 c. apple cider vinegar
2 Tbsp. sesame seed
1 Tbsp. poppy seed

Preparation

Arrange spinach and strawberries on individual serving plates. Combine sugar, onion, paprika and Worcestershire sauce in a blender or food processor.
With machine running, add the vegetable oil and vinegar in a slow steady stream until thoroughly mixed and thickened.
Stir seeds in by hand.
Drizzle dressing over spinach and strawberries.
Serve immediately.
Serves 6 to 8.