Dressing:

1/3 c. red wine vinegar
1/2 c. sugar
1 c. salad oil (Wesson canola)
1 tsp. salt
1 tsp. dry mustard
2 tbsp. water
1/4 c. chopped onion

Put all ingredients in blender until smooth. Refrigerate until well chilled.

Salad:

1 bunch spinach, stemmed and torn in bite size pieces (baby spinach)
1/2 c. coarsely chopped pecans
1 pt. fresh sliced strawberries
12 fresh sliced mushrooms

Prepare spinach and chill. When ready to serve, add nuts, strawberries and mushrooms. Toss with dressing and serve. (Drained mandarin oranges can be substituted for strawberries.)