2 bags spinach, rinsed and dried
1 pint strawberries, sliced
1 c. toasted pecan pieces (toast for 15 min.?at 300°; watch closely)
Dressing:
1/3 c. white vinegar
3/4 c. sugar
1 t. dry mustard
1 t. salt
1½ t. minced onion
1 c. vegetable oil
1½ T. poppy seeds
Mix dressing ingredients in blender. Place spinach, strawberries, and pecans in large bowl. Toss with dressing just before serving.
Marianne O’Neill, Dryden
