1 lb. spinach
1 head iceberg lettuce, torn into bite size pieces
1 pt. sliced fresh strawberries
8 oz. glazed pecans
1/2 c. thinly sliced red onion

Poppy Seed Dressing:

1 1/2 C sugar
1 3/4 tsp. ground mustard
1 3/4 tsp. salt
2/3 c. red wine vinegar
2 tbsp. chopped onion
1 1/2 tsp. poppy seeds
2 c. vegetable oil

Toss together all salad ingredients. Mix all dressing ingredients together except oil. Heat oil to warm and mix with other ingredients in blender or with mixer until well blended. Chill until ready to use. Add dressing to salad mixture when ready to serve. Toss.