Shrimp Salad

• 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

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

shrimp, eggs, celery, onion, pickle relish, salt, black pepper, lemon juice, mayonnaise, sour cream, tomato wedges, pickle strips, fresh spinach, fresh strawberries, sugar, onion, paprika, worcestershire sauce, vegetable oil, apple cider vinegar, sesame seed, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624866 (may not work)