Strawberry Spinach Salad
1/3 cup raspberry vinaigrette
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon prepared mustard
1/2 cup vegetable oil
4-1/2 teaspoons poppy seeds
1 package (10 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely chopped pecans, toasted
In a blender, combine the raspberry vinaigrette, sugar, salt and mustard. While processing, gradually add the oil in a steady stream. Stir in the poppy 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 dressing. Yield: 8 servings.