CHICKEN-SPINACH-STRAWBERRY SALAD
3/4 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/3 cup red wine vinegar
1 tsp. onion juice
1 cup vegetable oil
1 Tbsp. poppy seeds (optional)
1 cup sliced almonds
6 cups torn fresh spinach
1 quart strawberries, sliced
3 kiwifruit, peeled and sliced
3 cups chopped cooked chicken
1) Process first 5 ingredients in a blender until smooth, stopping once to scrape down sides.
2) Turn blender on high, and add vegetable oil in a slow, steady stream. Pour mixture into a serving bowl and stir in poppy seeds, if desired. Chill
3)Bake almonds in a shallow pan at 350 deg., stirring occsionally, 5-10 minutes or until toasted.
4) Place torn spinach on individual serving plates; top with sliced strawberries, kiwifruit, chicken, and toasted almonds. Serve with dressing.
Yield: 6-8 servings. |