Spinach-Strawberry Salad

Recipe from Jacey Sakoff

8 cups fresh spinach leaves, washed
½ cup sugar
½ cup cider vinegar
1 tsp dry mustard
¾ tsp salt
½ cup salad oil
1 tsp poppy seeds
½ cup broken pecans or walnuts
¼ tsp cinnamon
1 small red onion thinly sliced & separated into rings (opt)
3 cups sliced fresh strawberries

Dressing
In small saucepan heat sugar, vinegar, mustard, and salt over medium-low heat just until sugar is dissolved.  Transfer to a blender.  With blender running, gradually add oil and blend until smooth.  Transfer to a bowl; add poppy seeds.  Cover and chill at least 2 hours.

Toasted Pecans
Preheat oven to 350 degrees.  In shallow baking pan, toss together pecans and cinnamon.  Bake for 5 minutes.  Cool in pan on wire rack for 10 minutes.

Salad
In large salad bowl, toss spinach, nuts, onion, and strawberries.  Whisk dressing and pour over salad, to taste.  Toss gently and serve immediately.

Yields: 8 servings