Strawberry Salad

One plastic container spinach and baby spring mix
1 container fresh strawberries, sliced
2 stalks celery, sliced
1 cup pecans
2 tsp sugar
2 tsp butter
2 teaspoons raspberry jam
1 Tbsp balsamic vinegar
3 Tbsp olive oil (EVOO)

Melt butter in skillet.  Add pecans and sugar.  Stir until covered and pecans are toasted.  Set aside to cool.
Mix jam, vinegar and olive oil.  Set aside.
Toss greens with celery and strawberries.  Toss with dressing and pecans.  Serve immediately.