Strawberry Salad with Poppyseed Dressing

1 bag prewashed mixed lettuce leaves
½ cup toasted pecan pieces
¼ cup blue cheese crumbles
1 cup sliced strawberries

For dressing:
3 tablespoons sugar
1½ teaspoons finely shredded orange peel
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon finely chopped onion
Dash black pepper
1/3 cup salad oil
1 teaspoon poppy seeds

Preheat oven to 400º. To prepare dressing, blend all ingredients except oil and poppy seeds in food processor or blender until combined. With processor or blender running, slowly add oil in a steady stream until mixture thickens. Stir in poppy seeds. Serve immediately or cover and store in refrigerator for as long as one week. To prepare berries, gently wash and pat dry. Remove green top and slice top to bottom or side to side. If berries are large, you may need to remove white hull in berries´ center by inserting paring knife in top of berry and gently circling the core until it pulls loose. After completing this process, slice berries. In large salad bowl, combine lettuce, sliced strawberries and toasted pecans. Toss with dressing. Add blue cheese crumbles to top. Serve immediately.