3 tbsp. vegetable oil
3 tbsp. red wine vinegar
2 tsp. sugar
3 tbsp. unsweetened orange juice
1/4 tsp. dry mustard
1/2 tsp. orange rind

SALAD:

1/2 lb. spinach
1/2 c. well strained mandarin oranges
2 c. cooked chicken breasts, cut in bite size pieces (1 1/2 c.)
2 c. hulled strawberries

Make dressing a couple of hours ahead of time; refrigerate and add to salad when ready to serve. Toss.