1Sprinkle chopped pecans with cinnamon and toast in 325 degree oven for 15 minutes or microwave for 2 minutes.
2Layer salad in order given, topping with toasted pecans. Serve with Poppy Seed Dressing.
3To make Poppy Seed Dressing, combine sugar, mustard, salt and vinegar in the top of a double boiler. Heat over hot water until sugar is dissolved. Put into blender and slowly blend in onion juice and salad oil. Add poppy seeds at the end. Refrigerate dressing until ready to serve.