Prepare the dressing by combining vegetable oil, raspberry vinegar, Worcestershire sauce, sugar (optional), poppy seeds, green onion, salt, and paprika in a jar. Shake well to emulsify.

Set the dressing aside; it can be stored at room temperature for a day or refrigerated for 2-3 days.

Grease a large piece of foil and place it on a counter.

Combine almonds, sugar, and water in a medium-sized pan.

Cook over medium heat, stirring frequently until the sugar melts.

Continue to cook until the sugar turns light golden, then stir slowly and constantly until all the sugar is an even golden shade and coats the almonds (6-8 minutes).

Immediately transfer the coated almonds onto the prepared foil.

Let the almonds cool completely.

Once cooled, break the almond mixture into small pieces.

Wash the spinach and tear it into bite-sized pieces. Place it in a large bowl along with the sliced strawberries.

If not serving immediately, cover the salad with a damp paper towel and refrigerate for up to 4 hours.

Just before serving, toss the salad with half of the dressing. Add more dressing as needed until the spinach is lightly coated.

Add the sugared almonds and toss gently to combine.