Cindy's Strawberry Salad

by Cindy from Frog Hollow in Skippack, PA

1 cup oil (canola or vegetable tastes best)
1/2 cup vinegar (white, apple cider or rice)
1 tsp. prepared mustard
3/4 cup sugar (may decrease to 1/2 cup if preferred)
1 tsp. onion juice or 1/2 tsp. onion powder
1 tsp. salt
1 1/2 tsp. poppy seed
1/2 cup whole pecans
1 tbs. butter or margarine
2 tsp. cayenne pepper
1 small red onion, diced
1 quart strawberries, sliced
Lettuce, select 1 to 2 types (enough for a large bowl)

Using an electric mixer (or in a shaker), combine first 7 ingredients for dressing, until thick. Saute pecans in butter and cayenne pepper, be careful not to burn them. Fill bowl with mixed greens. Just before serving, add sliced strawberries, pecans and diced onions. If done too early, pecans can soften. At time of serving, add dressing and toss. Tip: all can be prepared a day ahead of time and refrigerated in individual containers (including pecans). The sugar in the dressing will settle and need only to be mixed a little.