Spinach, Strawberry and Romaine Salad with Honey Citrus Vinaigrette by Jeanne Young

1 ½ cups slices strawberries

½ cup chopped pecans

½ cup chopped dried mangos

4-5 romaine lettuce leaves, torn in bite size pieces

8 cups of baby spinach leaves (about 8 oz.)

1 TB golden flax seed

Dressing:

Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.

Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.