SALAD
1 lb spinach (pinch off the larger stems)
1 pint strawberry, sliced set a few aside (egg slicer works wonders)
1/2 cup pecans, toasted
DRESSING
1 cup(s) strawberries (6 large berries), rinsed, hulled and sliced
1 tablespoon(s) balsamic vinegar
3/4 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) sugar
1/4 teaspoon(s) salt
2 tablespoon(s) almond oil, or canola oil
Directions:
1. Toast pecans over low heat, set aside to cool.
2. Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth. 2 teaspoons poppy seeds
Toss and garnish with a few sliced strawberries.
Serve immediately.