INGREDIENTS
1
cucumber, peeled and diced
2
& 1/2 cups spinach
2 cups
quartered strawberries
3 tbsp
roasted pine nuts (roasted on a skillet over the stove on medium heat for 4-5 minutes, stirring)
1/2 tbsp
dijon mustard
1 tbsp
honey
1 tbsp
white wine vinegar
2 tbsp
canola oil
salt and pepper