By Amy Deline, The Gourmand Mom
Makes 4 meal-sized salads
Juice and zest from 1 navel orange (about 1/3 cup)
2 tablespoons red wine vinegar
1/4 cup olive oil
1 tablespoon honey
1-1/2 tablespoon poppy seeds
Crushed red pepper, to taste
Pinch of salt
4 grilled chicken breasts (seasoned with salt and pepper), sliced
8 cups fresh baby spinach leaves (approximately)
8-10 strawberries, sliced
1 cup mandarin orange segments
1 red onion, very thinly sliced
To prepare the vinaigrette: Combine the orange juice, zest, vinegar, olive oil, honey and poppy seeds until well blended. Season with salt and crushed red pepper, to taste.
To assemble the salad: Toss the spinach leaves in some of the dressing. (Do not overdress.) Arrange a pile of the dressed spinach leaves on each plate. Top with the grilled chicken, red onions, strawberries, and oranges. Drizzle a little extra dressing over the chicken.
