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