Strawberry Spinach Salad with Vinegrette Dressing

1 bag spinach
1-2 cups strawberries
½ cup sugared pecans
chopped green onions
chopped celery
To make sugared pecans, I pour ½ cup sugar into a frying pan, and cook on medium heat until melted. Then stir in ½ cup chopped pecans and spread on greased wax paper to cool. You may have to chop them again if they don't break apart easily.

Dressing:
¼ cup red wine vinegar
¼ tsp salt
½ tsp dry mustard (or 1 tsp of any kind of mustard you have in your fridge)
½ cup sugar
1/3 cup olive oil
1-2 tsp poppy seeds
Blend well or shake it up in a jar.