In a blender or food processor, combine sugar, salt, dry mustard and vinegar. Turn on blender and mix ingredients. With blender on, add oil in a slow, steady stream. Pour into serving bowl and stir in poppy seeds. Cover and chill. Wash and thin spinach. Tear into bite-size pieces and place on serving plates. Top with strawberries, kiwi and chicken. Sprinkle with almonds. Serve with dressing. Yield: 8 servings.
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|Serving Size: 1 Serving (1393g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2466 (50%)|
|Amt Per Serving||% DV|
|Total Fat 274g||365 %|
|Saturated Fat 26.9g||134 %|
|Monounsaturated Fat 163g|
|Polyunsanturated Fat 73.8g|
|Cholesterol 373.8mg||115 %|
|Sodium 510.4mg||18 %|
|Potassium 3247.7mg||85 %|
|Total Carbohydrate 491.7g||145 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 467.2g|
|Protein 161g||230 %|
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Calories per serving: 4946
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