Chicken-Spinach-Strawberry Salad

• 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

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 350u0b0, 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.

sugar, salt, mustard, red wine vinegar, onion juice, vegetable oil, poppy seeds, almonds, fresh spinach, strawberries, kiwifruit, chicken

Taken from www.myrecipes.com/recipe/chicken-spinach-strawberry-salad (may not work)