Strawberry Spinach Salad

A very yummy salad and perfect now with strawberries being cheap at the stores. It's from the Taste of Home's Mom's Best Meals magazine (Dec 1, 2008). Adjust the sugar as needed.

Strawberry Spinach Salad

1/3 cup raspberry vinaigrette
1/2 cup sugar
1 tsp. salt
1/4 tsp. prepared mustard
1/2 cup vegetable oil
4 1/2 teaspoons poppy seeds
1 package (10 oz) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely chopped pecans, toasted

In a blender, combine the vinaigrette, sugar, salt and mustard. While processing, gradually add oil in a steady stream. Stir in p9oppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled.

Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with the dressing. Yield 8 servings