Strawberry Spinach Salad with Candied Pecans Recipe

In a large bowl, toss together torn spinach and sliced strawberries. In a medium bowl, whisk together vegetable oil, white wine vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour mixture over spinach and strawberries and toss until evenly coated. Cover and chill in refrigerator until ready to serve. Add candied pecan right before serving.

Candied Pecans: Melt butter in a frying pan, add pecans and cook until golden brown. Makes 8 servings.