Ingredients
1 cup canola oil
¼ cup apple cider vinegar
¼ cup light brown sugar
1 tbsp Dijon, or spicy mustard
¼ tsp salt
4 slices bacon, finely crumbled, cooked
8 cups fresh baby spinach, loosely packed
10 strawberries, sliced
2 cups rotisserie chicken, shredded or cubed
½ cup pecans, chopped toasted
Preparation
In a jar, combine the canola oil, cider vinegar, light brown sugar, mustard, salt, and crumbled bacon. Seal it tightly and shake well for at least 20 seconds. Set aside.
Pack a handful of baby spinach into 4 large, clear parfait or sundae glasses.
Layer a few strawberry slices evenly on top of the spinach. Followed by some chicken slices or cubes. Then sprinkle some chopped pecans over the chicken.
Add 1 tablespoon of the vinaigrette over the salad.
Repeat layers, using the remainder of the spinach, strawberry slices, chicken and pecans.
Drizzle with more vinaigrette to liking.
Refrigerate any remaining vinaigrette.
