Springtime Spinach Salad

1 bag or ¾ bunch baby spinach leaves (washed, de-stemmed and set to dry)
1-2 cups sliced fresh strawberries
2/3 cup craisins
¼ cup halved walnuts
1 1/2 tablespoons light brown sugar object2=">
1 1/2 teaspoons egg white object2=">
1/8 teaspoon salt

Poppy Seed Salad Dressing
1 ½ cups vegetable oil
¾ cup red wine vinegar
¾ tsp dry mustard
1 ½ tsp salt
½ cup sugar
½ Tbsp dry onion
½ tbsp poppy seeds
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Toss chopped walnuts in a bakng dish with sugar, egg white and salt. Bake at 350 for about 5 minutes. Set on a paper towel to cool. For the dressing, pour ingredients into a cruet, Tupperware or Ziploc bag and shake vigorously until it emulsifies.

Spread spinach leaves over dinner plates and top with poppy seed dressing, craisins sliced strawberries and candied walnuts.