1 head romaine lettuce, bite size
1-2 cups baby spinach, packed
2 cups chicken breast meat, shredded,
1 pint fresh strawberries, sliced
1 cup feta cheese, crumbled
1 cup slivered, toasted almonds
2 cloves garlic, minced
1 teaspoon Dijon mustard
¼ cup balsamic vinegar
1 cup olive oil
Combine garlic, mustard, vinegar, and oil. Whisk briskly, and adjust to taste as necessary.
Toss together the romaine & spinach leaves, chicken and strawberries.
Cover salad with dressing mixture, and toss to combine thoroughly. Sprinkle toasted almonds and crumbled feta over top and serve.
Lemon juice provides a similar acidic balance, with a lighter taste.
Coconut oil may be used in place of olive oil for a milder taste.
Minced shallots can take the place of garlic for a brighter dressing.