Spinach-Strawberry Salad with Red Pepper Jelly Dressing

In a medium saucepan, bring 2 cups water to a boil. Add asparagus; cook 30 seconds. Drain and place in a bowl of ice water to stop the cooking process. Drain; pat dry.

In a large bowl, toss together spinach, 2 tablespoons Red Pepper Jelly Dressing, and salt. Spoon onto a large serving platter. Top with asparagus and strawberries, and drizzle with 4 tablespoons Red Pepper Jelly Dressing. Sprinkle with pecans. Serve with remaining dressing.

In a small bowl, whisk jelly, mustard, vinegar, 1 tablespoon water, and salt until smooth. Whisk in oil. Serve immediately or cover and refrigerate up to 1 week, whisking again before serving.