Summer Salad with Vidalia Onion and Honey Dressing

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• 3 stalks romaine lettuce, torn into small pieces
• 2 cups fresh spinach, torn into small pieces
• 1 quart fresh strawberries, hulled and sliced
• ½ cup chopped pecans
• 2 cups grilled chicken strips
• 1 pound grilled shrimp

• 3/4 cup vegetable or olive oil
• 1/2 cup Vidalia onion, chopped
• 1/4 cup Cider Vinegar
• 1/4 cup Honey
• 1 tablespoon Dijon Mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Toss lettuce and spinach together in a large bowl. 
2. Layer strawberries, pecans, chicken and shrimp on top of lettuce.

1. Place one tablespoon of oil in skillet or sauce pan and heat over medium.
2. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so.
3. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
4. Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended.
5. Refrigerate several hours before serving.