•1 cup Spinach leaves (I prefer baby spinach)
•1/4 cup strawberries, sliced
•1/4 cup red or green grapes, halved
•1/4 cup toasted pecans
For the Dressing
•1 cup oil (I used canola)
•1/3 cup white vinegar
•1/2 cup sugar
•1 tsp. salt
•1 tsp. dry mustard
Mix all dressing ingredients together well. It always tastes better on day 2, so if you have time, it is best to make this dressing ahead. Store covered, in the refrigerator.
To toast the pecans: I just turn them on med-med/high in a pan and toss with 1/8 cup sugar. Toss until melted brown sugar coats pecans. Cool on wax paper.
Place spinach in bowl, add strawberries and grapes. Top with toasted candied pecans and drizzle with dressing.
Variations: You could use almonds instead of pecans. You can also use a low fat rasberry vinegarette in place of the homemade dressing.