1 lb spinach
¾ box of strawberries sliced
1 cup toasted pecans
Dressing
1/3 cup raspberry vinegar
1 cup oil
½ cup sugar
1 teaspoon dry mustard
1 ½ teaspoons poppy seeds
I usually toast my pecans over the stove with sugar sprinkled on them. When the sugar melts I take them out of the pan and put them on wax paper to cool.
