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Berry Salad with Cinnamon Vinaigrette

Hy-Vee Seasons Magazine
  • minutes
  • Serves 6

INGREDIENTS

12 oz

Chicken breast, cooked

1

bag Baby spinach

1/2 cup

Blueberries, fresh

1/2 cup

Red onion

2 cups

Strawberries, fresh

1/4 tsp

Hot pepper sauce

3 tbsp

Hy-vee granulated sugar

1/4 tsp

Hy-vee ground cinnamon

1/4 tsp

Hy-vee salt

1 tbsp

Hy-vee select olive oil

1/4 cup

Raspberry vinegar

Hy-vee pecans