Strawberry Spinach Salad recipe (from my Williams-Sonoma Shower)

OH MY GOODNESS THIS IS SOOO YUMMY!!! I am slightly allergic to some nuts and generally I don't like them anyways, but I decided to try these caramelized pecans on the salad.....OH MY GOODNESS so yummy :)

Strawberry Spinach Salad (serves 4-6)

Caramelized pecans add crunch!
10 oz fresh spinach
1 cup sliced celery, cut on diagonal (Barbara says this makes it more pretty)
1 pt. strawberries

Caramelized Pecans:
1 cup sugar
1 cup pecans

For caramelized pecans, put sugar in a non-stick skillet (make sure it is non-stick) on medium heat. Roll the pan (do not stir the sugar) from side to side until all sugar is melted. Then add the pecans and stir with wooden spoon until they are browned. Immediately place on parchment paper. Cool (it will look similar to peanut brittle). These can be prepared ahead of time.

Poppy Seed Dressing
¾ c. sugar
1 tsp. salt
1 T. grated onion
1 T. poppy seed
1/3 c. vinegar
1 tsp. dry mustard
1 cup Crisco oil

Mix sugar and vinegar in a blender (I imagine a mixer or food processor would work too) Add salt, grated onion, and dry mustard. Slowly add oil. Stir in poppy seeds or blend with blender on the lowest speed. Chill.

Combine spinach, celery, and halved strawberries. Coat with poppy seed dressing. Toss gently and garnish with caramelized pecans.

(sorry, I don't have any pictures)