1/3 c. raspberry vinegar
3/4 c. safflower oil
1 clove garlic
1/2 inch ginger root sliced
1/2 tsp. salt
1 tbsp. sugar

SALAD:

Mixed greens (bib, romaine, spinach)
1 lb. boneless, skinless chicken breast (strips)
1/2 red onion (sliced thin)
1 pt. strawberries
1/4 c. walnuts (or sunflower seeds)

Dressing: Mince garlic and ginger. Add remaining ingredients and shake to blend.

Salad: Brown chicken strips in a little oil and butter. With chicken still in pan de-glaze with a few tablespoon of dressing. Set aside.

On individual salad plates arrange greens. Divide chicken and strawberries among plates. Add a few rings of red onion. Drizzle 3 tablespoons of dressing over and sprinkle with nuts. Great luncheon dish!