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    Independence Day Salad


    Source of Recipe


    Jo Gainey
    1 package (6 ounces) baby spinach, (6 cups)
    1 cup sliced strawberries
    1 cup blueberries
    2 cooked chicken breasts cut into strips
    1/2 cup chopped macadamia nuts, toasted

    Salad Dressing
    1/4 cup Wesson® Pure Canola Oil
    2 Tablespoons lemon juice
    2 packets Splenda
    2 Tablespoons cold water
    2 tablespoons Gulden's® Spicy Brown Mustard
    1 teaspoon poppy seeds
    1/4 teaspoon salt

    Directions

    Place spinach in large bowl or on large platter. Top with strawberries,
    blueberries, chicken strips, and macadamia nuts.
    Make salad dressing: whisk together oil, lemon juice, Splenda, water,
    mustard, poppy seeds, and salt in small bowl until well blended.
    Drizzle salad dressing over salad

 

 

 

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