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Strawberry Summer Salad
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Ingredients:
| 1 Pint Strawberries, hulled and halved |
| 3 Tbsp White WIne Vinegar |
| 2 Tsp Sugar |
| 1 1/2 Tsp Dijon Mustard |
| 1 Tsp Poppy Seeds |
| 6 Pineapple Spears, about 1/2 inch - 1 inch thick |
| 1 Cup Frozen Edamame |
| 1/4 Cup Fresh Chives, chopped |
| Sliced Almonds, for topping |
Directions:
- Hull and slice the strawberries. Cook the edamame according to package instructions and let cool. Chop the chives.
- Add 1 cup strawberries, vinegar, sugar, and mustard to a blender. Blend on high until smooth. Add the poppy seeds and stir to combine. Set aside.
- Heat a grill pan over medium-high heat. Add the pineapple and grill for 6-8 minutes, flipping halfway. You want nice grill marks on each piece. Slice into bite sized pieces.
- Add the mixed greens to a large bowl. Add the chives, and most of the strawberries, pineapple and edamame. Toss to combine.
- Pour the dressing over the top and toss to combine.
- Serve a heaping portion on each plate and top with the remaining strawberries, pineapple, and edamame. Enjoy immediately.
- **Do not add the dressing until ready to serve**
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