Kiwi-Strawberry Spinach Salad

As requested by Jeanne Cratch:

12 cups torn fresh spinach
2 pints fresh strawberries, halved
4 kiwifruit, peeled and cut into 1/4-inch slices
1/3 cup sugar
1/4 cup canola oil
1/4 cup raspberry vinegar (or raspberry vinagrette)
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 green onions, chopped
2 tablespoons sesame seeds, toasted

1 tablespoon poppy seeds
In a large salad bowl, combine the spinach, strawberries and kiwi. In a blender or food processor, combine the sugar, oil, vinegar, paprika, and Worcestershire sauce; cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour over salad and toss to coat. Serve immediately. Yield: 12 servings. (I serve the dressing at the table, as any leftover salad wilts fast if it already has dressing on it.)
Nutritional Analysis: One serving (1 cup) equals 121 calories, 6 g fat, 0 cholesterol, 64 mg sodium, 16g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 veg.