Strawberry Salad with Poppy Seed Dressing

For the dressing:
 
1/3 cup apple cider vinegar
¾ cup sugar  
2 tablespoon minced shallot  
¼ teaspoon dry mustard  
1 teaspoon salt  
6 tablespoon light mayonnaise  
3 tablespoon freshly squeezed orange juice  
6 tablespoon vegetable oil  
1½ teaspoon poppy seeds

For the salad:

Romaine lettuce, washed and dried
Strawberries, hulled and sliced
Blueberries
Mandarin orange segments
Fresh pineapple, cubed

Feta cheese, crumbled 

optional: chicken breast, baked and shredded

 
In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice.  Process to blend well.  With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated.  Add the poppy seeds and pulse briefly just until blended.  Transfer to an airtight container and refrigerate until ready to use.

To make the salad, chop the lettuce into bite-size pieces.  Plate individual servings of the lettuce in salad plates.  Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired.  Drizzle lightly with the poppy seed dressing, sprinkle feta on top, add chicken if desired, and serve immediately.