Strawberry Spinach Salad with Candied Pecans

Come springtime, this is one fresh spinach and strawberry salad you won't want to miss out on.

Recipe Ingredients:

Candied Pecans:
2 tablespoons butter or margarine
1 1/2 cups pecan halves
1 cup granulated sugar

Dressing:
2/3 cup white vinegar
1/2 cup granulated sugar
3 to 4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds

Salad:
1 pound fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved

Cooking Directions:

1. For Candied Pecans: Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.
2. For Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth. With blender running, gradually add oil in a slow, steady stream through opening in lid. Process until thick and smooth. Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill. Store unused portion in refrigerator. Makes 3 3/4 cups.
3. For Salad: Remove and discard stems from spinach. Wash spinach and pat dry with paper towels. Tear into bite-size pieces. Combine spinach, celery and strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss gently. Add reserved candied pecans; toss gently. Serve immediately.

Makes 4 to 6 servings.