by Amanda Lanum 

Charlene Patton, Kansas Soybean Commission, is back on 13 News This Morning this week with another light recipe for the season! Check it out.

FRUIT AND GARDEN SALAD

A colorful spring salad!

3 cups torn leaf lettuce

3 cups torn fresh spinach

1 small red onion, thinly sliced

1 cup halved red or green grapes

1 cup halved strawberries

1 cup fresh pineapple cubes

1 kiwi sliced

1 pear sliced

½ cup dried cherries

½ cup candied soynuts

Layer lettuce and spinach in large salad bowl or platter.  Add onion, grapes, strawberries, pineapple, kiwi, pear, dried cherries and soynuts.  Serve with Strawberry Vinaigrette.  Serves 4 to 6.

STRAWBERRY VINAIGRETTE

1/2 cup vegetable oil
½ cup sliced strawberries
3 tablespoons balsamic vinegar
1 tablespoon chopped chives
¼ cup strawberry jam

Combine all vinaigrette ingredients in blender and blend for  30 seconds or until thoroughly combined; store in refrigerator. Makes 1½ cups