Chicken-Spinach-Strawberry Salad

Ingredients

• 3/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/3 cup red wine vinegar
• 1 teaspoon onion juice
• 1 cup vegetable oil
• 1 tablespoon 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

Preparation

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°, stirring occasionally, 5 to 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.