Spinach Strawberry Salad

For The Vinaigrette:

1/3 cup Red Wine Vinegar

1/4 cup Olive Oil

1/4 cup White Sugar

1 teaspoon Poppy Seeds

1/4 teaspoon Fresh Cracked Black Pepper

1/4 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

1/4 teaspoon Dry Mustard

A pinch of cayenne pepper {don't worry it's not spicy!}

Kosher Salt, to taste

Combine the sugar and red wine vinegar in a mini food processor or a glass jar. Add all the seasonings and pulse {or shake}, while the food processor is running drizzle in the olive oil in a steady stream. Toss in the poppy seeds and give it a quick pulse. Season with Salt to taste. Refrigerate until ready to use.

For The Salad:

10 ounces of baby spinach leaves

A small handful of fresh dill, chopped

1 pint of strawberries, quartered {or more}

2 oz. package of pecan halves, toasted

2-4 grilled chicken breast halves *Optional*

Toast pecans over medium heat, tossing around until fragrant. Toss the spinach with the chopped dill, add the toasted pecans halves and the quartered strawberries, toss some more. Drizzle with vinaigrette.

Optional:

Serve with sliced grilled chicken breast halves and then top with the vinaigrette.

I halved {butterflied} my chicken breasts and drizzled them with olive oil and sprinkled them with lemon pepper and grilled them on my grill pan, about 6 minutes per side, or until done. One chicken breast halve per serving.

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