1 lb. fresh spinach, washed & dried
1 pt. strawberries, washed & halved
1/2 c. pecan halves, toasted
DRESSING:
1/3 c. raspberry vinegar oe apple cider vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 c. splenda
1 c. olive oil
1 1/2 tbsp. poppy seeds
Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.
