Spring Spinach Salad

• 3 cups baby spinach leaves, washed and spun dry
• 14 cup crumbled feta cheese
• 14 cup pine nuts, lightly toasted
• 2 boneless skinless chicken breasts, cooked and cubed
• 1 ripe but firm pear, thinly sliced
• 12 cup raspberries
• 2 tablespoons minced red onions
• 2 tablespoons sugar
• 14 teaspoon mustard powder
• 12 teaspoon salt
• 3 tablespoons red wine vinegar
• 13 cup vegetable oil or 13 cup olive oil

1. Place spinach, feta, and cooled pine nuts, chicken in a large salad bowl.
2. Add half of the dressing, and gently toss to mix.
3. Arrange the pear or apple slices and raspberries on top and pour the remaining dressing over all.
4. Serve without tossing again.
5. Dressing:
6. Combine all the ingredients in a pint jar and shake to mix.
7. Use right away or refrigerate for up to 2 weeks.

baby spinach leaves, feta cheese, pine nuts, chicken breasts, pear, raspberries, red onions, sugar, mustard powder, salt, red wine vinegar, vegetable oil

Taken from www.food.com/recipe/spring-spinach-salad-313116 (may not work)