Fresh Spinach Salad

• 2 bunches fresh spinach
• 6 stalks celery, sliced
• 1 pint strawberries, sliced
• 1/2 c. pecans, toasted in a little butter
• 2/3 c. vinegar
• 1 1/2 c. sugar or artificial sweetener
• 1 c. green onion, chopped
• 1 tsp. salt
• 2 tsp. dry mustard
• 2/3 c. salad oil
• 1 1/3 c. chicken broth
• 3 Tbsp. poppy seeds

1. To make poppy seed dressing, mix vinegar, sugar, onion, salt and mustard in a blender.
2. Slowly add oil and chicken broth.
3. Stir in poppy seeds.
4. Toast pecans; cool.
5. Dressing and pecans may be made 1 to 4 days ahead.
6. For salad, mix spinach, celery and strawberries.
7. Toss with 1 cup dressing.
8. Garnish each serving with 1 Tbsp. pecans.
9. Extra dressing may be kept 1 week and is great over fresh fruit.

fresh spinach, stalks celery, strawberries, pecans, vinegar, sugar, green onion, salt, dry mustard, salad oil, chicken broth, poppy seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19959 (may not work)