Strawberry Pecan Spinach Salad

½ cup pecan halves, toasted
1 lb baby spinach
1 pint strawberries, hulled, cut into halves
1½ tablespoon poppy seeds
1 cup light vegetable oil
1/3 cup red wine vinegar
2 tablespoons finely chopped onions
¼ cup sugar
1 teaspoon sal
1 teaspoon dry mustard

Combine the spinach, strawberries, pecans and poppy seeds in a large salad bowl. Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend. Pour the desired amount of the dressing over the spinach mixture and toss to coat.