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
|
|