Ingredients:

6 ounces organic baby spinach

1/2 cup blueberries

1 cup strawberries, sliced

1/3 cup pecans

1/4 cup Gorgonzola cheese

1 package (16 ounces) frozen unsweetened strawberries, thawed

6 tablespoons lemon juice

1/4 cup sugar

2 tablespoons cider vinegar

2 tablespoons olive oil

1/8 teaspoon poppy seeds

Directions:

1. Place baby spinach, blueberries and sliced strawberries in a large bowl. Pour dressing over the top of the salad and toss with pecans and cheese.

2. Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator. Yield: 2-1/2 cups.

Bon Appetit!