10 oz. fresh spinach
1 c. sliced celery (cut on diagonal)
1 pt. strawberries

CARAMELIZED PECANS:

1 c. sugar
1 c. pecans

POPPY SEED DRESSING:

2/3 c. vinegar
4 scallions, chopped
2 c. salad oil
1/2 c. sugar
2 tsp. salt
2 tsp. dry mustard
3 tbsp. poppy seed

Combine sugar and pecans in heavy skillet. Slowly cook until all sugar has melted onto pecans and they are browned. Immediately place on waxed paper. Cool.

Combine sugar, salt, mustard, vinegar and scallions in blender. Slowly add oil. Stir in poppy seeds. Refrigerate.

Combine spinach, celery, pecans and strawberries. Coat with dressing. Toss gently.