Mom's Spinach Salad

There are two versions for this recipe - a winter version and a summer version. If it's fall or spring time, I guess you're in trouble...Also the dressing is made the day before and sits in the refrigerator overnight.

Winter Version

1 pound baby spinach

Orange-flavored Craisins

Glazed walnuts

4 Granny Smith Apples, thinly sliced (do this right before serving)

4 Chopped Green Onions

Seeds from 1 pomegranate

Summer Version

1 pound baby spinach

2 pints strawberries, sliced

Glazed pecans

Dressing

1/3 cup red wine vinegar

1 tsp salt

1 and 1/2 cups olive oil

1 tsp dry mustard

1/2 cup sugar

1 tbsp poppy seeds

1 tsp almond extract

Combine in a blender, pour into a tupperware and refrigerate overnight.

To make the glazed pecans, put 1/2 cup pecans in a saucepan with 2 tbsp sugar over low heat until caramelized. You might also want to do this the day before.

Do not toss salad with dressing until you are ready to eat! Also, the salad and the dressing are not in exact proportion, so toss salad, then add dress to coat. Extra dressing can be served separately.