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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is my favortie luncheon salad for summertime. It's cool, colorful and always brings compliments to the chef. I like to serve it with a crusty loaf of French bread and tall glasses of iced tea—very refreshing! Ingredients:
3 tablespoons vegetable oil |
3 tablespoons red wine vinegar |
2 tablespoons sugar |
3 tablespoons orange juice |
1 teaspoon ground mustard |
1 tablespoon poppy seed |
10 cups torn fresh spinach |
2 cans (11 ounces each) mandarin oranges, drained |
2 cups fresh strawberries, hulled and halved |
1-1/2 cups cubed cooked chicken |
Directions:
1. Combine first six ingredients in a jar with a tight-fitting lid; shake well. Chill for at least 2 hours. Just before serving, combine spinach, mandarin oranges, strawberries and chicken in a large salad bowl. Pour dressing over and toss lightly. Yield: 4 servings.
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