Strawberry Spinach Salad

• 12 cup sugar
• 12 cup cider vinegar
• 1 teaspoon dry mustard
• 34 teaspoon salt
• 12 cup salad oil
• 1 teaspoon poppy seed
• 12 cup broken pecans
• 14 teaspoon ground cinnamon
• 8 cups fresh spinach
• 3 cups sliced strawberries
• 1 small red onion, thinly sliced and separated into rings

1. FOR DRESSING: In a small saucepan, combine sugar, vinegar, dry mustard, and salt.
2. Cook over medium-low heat just until sugar is dissolved, stirring occasionally.
3. Transfer to a blender.
4. With blender running, gradually add oil in a thin steady stream.
5. Transfer mixture to a small bowl; stir in poppy seeds.
6. Cover and chill at least 2 hours before serving.
7. Preheat oven to 350.
8. In a shallow baking pan, combine pecans and cinnamon.
9. Bake for 5 minutes.
10. Cool in pan on a wire rack.
11. In a large salad bowl, combine spinach, strawberries, red onion, and cooled pecans.
12. Whisk dressing.
13. Pour the desired amount of dressing over spinach mixture; toss gently to coat.
14. Cover and chill the remaining dressing for up to 2 weeks.
15. Use as a dressing for pasta salad or fruit.

sugar, cider vinegar, mustard, salt, salad oil, poppy seed, pecans, ground cinnamon, fresh spinach, strawberries, red onion

Taken from www.food.com/recipe/strawberry-spinach-salad-165990 (may not work)