Spinach Salad 2

SALAD
Spinach
Red onions
Cucumber, peeled, sliced, and quartered
Mushrooms, sliced
Bacon bits
Asiago cheese
Feta cheese
Glazed pecans (3 T butter, 1/2-3/4 cup brown sugar, 1/2 cup pecans)
Seasoned croutons

DRESSING
1 cup oil
3/4 cup sugar
1/3 cup cider vinegar
1 T dry mustard
1 tsp. salt
1 T + 1 tsp dry minced onion
1 T poppyseed

1. Combine dressing ingredients and chill.
2. To make the pecans, combine pecans, brown sugar, and butter in a small skillet.  Heat over low-medium heat just until the butter melts and combines with the brown sugar and begins to adhere to the nuts - use a spoon to scrape the butter/sugar mixture onto the pecans.  Remove to a plate and let cool.  The sugar will stay crumbly.
3. Assemble salad and add dressing just before serving (you won't need even half of the dressing).