Makes 10 servings (1 cup each)
Ingredients
3 cups strawberries, cut in half
3 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
4 ½-inch slices pineapple, peeled and cored
16oz fresh baby spinach
1 cup edamame, cooked and cooled
¼ cup fresh chives, cut into ½-inch pieces
¼ cup Sesame Seeds
Directions
- Make the salad dressing: in a blender combine 1 cup of the strawberries, the vinegar, the sugar, and the mustard. Cover and blend until smooth. Stir in the poppy seeds
- Grill the pineapple, covered, over medium-high 6 to 8 minutes or until grill marks appear, turning once; cool. Cut into bite-size pieces.
- In an extra-large bowl combine the remaining strawberries, pineapple, spinach, edamame, and the chives. Drizzle with dressing; toss. Top with sesame seeds and garnish with lemons (optional).
Enjoy!