Blushing Pink Bowtie Salad

Ingredients: baby spinach leaves – stems removed, washed, and torn,8 ounces mini-bowtie pasta,1 cup canola oil,8 strips of bacon, cooked and crumbled (I used turkey bacon),1 teaspoon dry mustard,mozzarella cheese (julienne into 1-inch strips),1 tablespoon to 1-½ poppy seeds,inch romaine lettuce, cleaned and cut bite size pieces,Fresh strawberries, cut into bite-size chunks,2/3 cup sugar,2 tablespoons sweet onion (Vidalia or Maui),cup red wine vinegar
Instructions:

1. Combine dressing ingredients (except poppy seeds) in blender jar. Give it enough time to completely pulverize the onion and turn a pretty pink color.
2. Remove to a separate container.
3. Add poppy seed just before serving, stirring well.
4. Combine lettuce, spinach, and pasta, tossing until combined.
5. Add just enough dressing to coat.
6. Add strawberries, bacon and mozzarella last, stirring carefully to prevent breaking them apart.
7. Serve with additional dressing on the side. Store remains in the refrigerator.

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