• 1 Bag of spinach
  • 1 pint of strawberries
  • 1/2 c browned pecan halves

Dressing:

  • 1/3 c raspberry vinegar
  • 1/2 t salt
  • 1/2 c sugar
  • 1 t dry mustard
  • 1 c vegetable oil
  • 1/2 T poppy seeds

From the kitchen of Aunt Jeanette