Spinach Strawberry Salad

• 1 lb Baby Spinach, torn into small pieces
• 1 lb mixed baby lettuces and spring greens
• 1 pint strawberry, sliced thin
• 1 medium cucumber, sliced into thin rounds
• 1 cup pecans or 1 cup walnuts, toasted
• 1 cup sesame sticks
• 13 cup raspberry red wine vinegar
• 12 cup sugar or 12 cup sugar substitute
• 1 teaspoon dry mustard
• 34 cup vegetable oil

1. 1) Toast pecans in 350 degree oven for about 5-8 minutes, Set aside to cool.
2. 2) Combine dressing ingredients into blender and blend on high speed until all ingredients have emulsified.
3. Refrigerate.
4. 3) Combine the spinach and lettuces.
5. Add the sliced strawberries and cucumbers.
6. Toss.
7. Place into individual serving dishes/plates.
8. Top with pecans and sesame sticks.
9. Drizzle with the dressing.
10. Serve immediately.
11. If not serving immediately, do not add the strawberries,cucumbers, pecans and sesame sticks to the salad greens until right before serving.
12. Refrigerate any leftover dressing and salad ingredients except the pecans and sesame sticks.

mixed baby, strawberry, cucumber, pecans, sesame sticks, raspberry red wine vinegar, sugar, mustard, vegetable oil

Taken from www.food.com/recipe/spinach-strawberry-salad-494682 (may not work)