Strawberry Spinach Salad

1 pound fresh spinach, stems removed, washed and drained

1 pint strawberries

½ c. pecans, toasted (Brazil nuts are a great substitute, too)

To Toast: lightly brown in 2 Tbsp. butter in 350 degree oven, stirring once.

Dressing:

1/3 c. red wine vinegar

¼ tsp. salt

½ c. sugar

1 Tbsp. dry mustard

1 Tbsp. dehydrated onion (opt.)

1 c. oil

1 Tbsp. poppy seed (opt.)

Combine in tightly covered jar and shake well or mix all but poppy seed in food processor.

 

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