1 lb. fresh spinach, washed & dried
1 pint (2 cups) strawberries, washed & halved
1/2 cup pecan halves, toasted

DRESSING:

1/3 cup raspberry vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 cup sugar
1 cup vegetable or olive oil
1 1/2 tbsp. poppy seeds

Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.