1 lb spinach (I pinch off the larger stems)
1 pint strawberry, sliced set a few aside (egg slicer works wonders)
1/2 cup pecans, toasted
1/3 cup roland raspberry red wine vinegar
1/2 cup sugar or 1/2 cup sugar substitute
1 teaspoon dry mustard
3/4 cup vegetable oil
2 teaspoons poppy seeds
Toast pecans over low heat, set aside to cool.
Combine dressing ingredients and shake well.
Toss and garnish with a few sliced strawberries.