Strawberry Spinach Salad With Creamy Poppy Seed Dressing

• 1 (12 ounce) bag baby spinach leaves
• 13 large strawberries, sliced
• 2 strawberries
• 1/4 cup white sugar
• 1 1/4 teaspoons salt
• 1/3 cup plus 1 tbsp. red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon poppy seed
• 3/4 teaspoon poppy seed
• 1 (6 ounce) container feta cheese
• 1 small red onion, thinly sliced
• 1 cup candied pecans (I use Candied Pecans)

1. In a large bowl, mix the spinach, onion, and sliced strawberries.
2. Place crumbled feta and candied pecans on top of the salad.
3. Place the sugar, salt, vinegar, oil, and 2 whole strawberries in a blender or food processor and blend until smooth. Stir in the poppy seeds.
4. Just before serving, pour desired amount of dressing over the salad, and toss to coat.
5. Tip: If planning on having leftovers, keep dressing on the side as salad will be too soggy to keep the next day.

baby spinach, strawberries, strawberries, white sugar, salt, red wine vinegar, olive oil, poppy seed, poppy seed, feta cheese, red onion, candied pecans

Taken from www.food.com/recipe/strawberry-spinach-salad-with-creamy-poppy-seed-dressing-372454 (may not work)