In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.
To assemble the salad:
In a large bowl, add spinach, strawberries, and pecans. Add salad dressing and toss until evenly coated.
Notes
You can do half baby spinach and half field greens mix if you prefer.To make the Easiest Balsamic Vinaigrette, whisk together:
1/2 cup olive oil
1/4 cup balsamic vinegar
4 teaspoons dijon mustard
Salt to taste
To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching. To toast the pecans in butter, add 2 tablespoons butter to a small skillet over medium-high heat until the foaming subsides. Reduce heat to medium-low, add pecans, and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.