This recipe is from my cousin Elaine and it's always been a big hit so I thought I'd give it a shot for a reunion we have going on today.
1 lb fresh spinach (2-10 oz bags)
1 pint strawberries slice
1/2 cup coarsely chopped pecans (I like sliced almonds)
1 cup canola oil
1/2 cup sugar
1/3 cup red wine vinegar
1/4 tsp salt
1 tsp poppy seed
1 tsp dry mustard
1 tsp powdered onion
Combine all dressing ingredients EXCEPT poppy in a blend until thickened slightly. Add poppy. Just before serving, pour dressing over the mixture of spinach, strawberries, and pecans.
***My [her] personal preference is to pour the dressing over the salad at least an hour before and let it soak in. This really doesn't serve too well the next day after sitting in the dressing and this is a very big recipe. Don't make more than you can eat the same day.***