A vegan spinach strawberry "chicken" salad made with baby spinach and homemade strawberry vinaigrette dressing.
While chick’n is cooling, put 5 oz of spinach in a salad bowl.
Slice about 2 strawberries and mix in with the spinach.
Put 1/2 cup oil, 2-4 tbsp sugar, 1/4 tsp salt, 1/2 tsp mustard, 2 tbsp vinegar, and 3 strawberries in a blender or use an immersion blender.
Blend until smooth and creamy. Stir in 1 tsp poppy seeds after blending if desired.
To make the Butler Soy Curls into chicken strips: