How to make it

  • In a large salad bowl combine lettuce, spinach, strawberries, grapes, pineapple, chicken and green onions. Set aside.
  • In a saucepan over medium heat, melt 2 tablespoons butter; stir in pecans and 1/3 cup sugar. Sauté until golden brown. Remove from heat, after they have cooled, add to salad. Chill salad in the refridgerator.
  • Add light mayo, pineapple juice, milk, poppyseeds, raspberry vinagrette and sugar to a food prosessor (or blender). Pulse 10 times slowly adding the olive oil to the mixture. Chill in fridge until ready to serve. To serve: lightly drizzle over salad, use the remaining dressing to pass at the table. Enjoy!

Reviews & Comments 1

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    " It was excellent "
    dynie ate it and said...
    This looks great. I'll have to share this with my daughter.
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