Vinaigrette
- 1/2 cup raspberries
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar or honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/3 cup olive oil
- Salt and Pepper, to taste
For the Salad
- 4-5 cups baby spinach
- 1/2 lb. boneless, skinless chicken breasts, cooked, cut into bite size pieces
- 2 celery stalks, chopped
- 1/2 cup carrots, shredded
- 1 cup raspberries
- 1/2 cup pecans, toasted
- 4 ounces blue cheese or feta cheese, crumbled
For the vinaigrette, combine all of the ingredients in a large bowl. Whisk until emulsified.
For the salad, in a large serving bowl, combine baby spinach, chicken, celery, carrots, raspberries and pecans. Add desired amount of dressing just before serving. Toss well. Sprinkle crumbled cheese over top.
Sponsor: Dan’s Market
