Summers last berries (Spinach Salad with Strawberries, Candied Pecans & Poppy Seed Dressing)

Spinach Salad+Frittata=a perfect summer meal

I can hear the hum of the yellow school bus at the stop.  The kids are back in school and the neighborhood is now quiet.  I see the transition of fruit in the produce department-less berries, more apples and oranges.  Honeycrisp apples have arrived and I can't wait to sink my teeth into their crisp, sweet flesh.  I am anxious for fall.

The air is still hot and heavy and fall is definitely absent from the gentle breeze, but I suppose it can be present in my heart.  Before I dive into the dreams of golden, cooler days, I will share with you this very summery salad.  Sweet, crunchy, tangy and bejeweled with summer's last berries.

Spinach Salad with Strawberries & Candied Pecans & Poppy Seed Dressing
1 pound fresh baby spinach
1 pt fresh strawberries, sliced
1/2 cup candied pecans (found in the bulk sections of the market)

-Toss with poppy seed dressing just before serving

Poppy Seed Dressing
1/2 cup sugar
2 T sesame seeds
1 T poppy seeds
1 1/2 tsp minced onion
1/4 tsp Worcestershire sauce
1/4 cup cider vinegar
1/2 cup vegetable oil

-Mix first 6 ingredients.  Slowly add  vegetable oil.  Refrigerate 1 hour before tossing the greens.