Strawberry Spinach Salad

This is one of our favorites. We had it tonight for dinner with Salmon and rice. I'm not blogging the salmon because I thought it was only mediocre. Tomorrow I'm going to use the leftover salmon and mix with salsa and coleslaw though and make some (hopefully) yummy fish tacos.

Ingredients:

2 TBSP. butter

1 1/2 cups pecan halves

1 cup sugar

Fresh spinach

2 cups thinly sliced celery

1 pint fresh strawberries, sliced

Dressing:

1/3 cup white vinegar

1/4 cup sugar

3 green onions, chopped

3/4 tsp. salt

1 tsp. dry mustard

1 cups vegetable oil

1 1/2 TBSP. poppy seeds

Directions:

In a saucepan, melt butter and sugar and add pecan halves. Cook until sugar is dissolved. Pour out onto a lightly greased piece of tinfoil. Let cool.

Wash spinach, celery, strawberries and red onion and cut up and put in a bowl. Add sugared pecans and toss with dressing.

Dressing: Place first five ingredients in a blender and process until smooth. Slowly add oil and mix until creamy. Remove and add poppy seeds. Chill. Toss with salad right before serving.