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

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