Three-In-One Salad: Chicken, Salad Greens, Fresh Fruit - cooking recipe

Ingredients

SALAD
4 cups mixed spring greens, washed and dried
4 cups baby spinach leaves, washed and dried
5 tangerines or 5 clementines, separated into segments
2 1/2 cups fresh strawberries, washed and sliced
8 ounces sugar snap peas, washed and halved
4 cups cooked chicken breasts, cubed
1 cup walnut halves, toasted
2 tablespoons fresh chives, chopped
1 bunch mint, chopped
1 1/2 cups crumbled goat cheese
RASPBERRY VINAIGRETTE
1/2 cup raspberry balsamic vinegar
2 tablespoons red onions, chopped
2 1/2 teaspoons honey
1/2 cup salad oil
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
1 tablespoon snipped fresh parsley

Preparation

SALAD:.
Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
RASPBERRY VINAIGRETTE:.
Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.