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Love it

I absolutely love raw spinach.  When I went TO a day job-I would pack this following salad up almost everyday of the week for lunch!  Sometimes I would add a bit of leftover chicken or salmon, but usually this was it  (it was also a contest winning, published recipe in Taste of Home's Simple and Delicious magazine and cookbook last year):

Raspberry Greek Salad
Ingredients-amounts vary depending on how many people and if you are serving it as a side or a meal!

Baby spinach, thoroughly washed and dried
Sliced mushrooms
Peeled, seeded and sliced cucumbers
Cherry tomatoes or sliced roma tomatoes
Dried cranberries (I figure about 1 tbsp a person Is really plenty)
ΒΌ C sheep's or goat's milk feta, per person, crumbled.
Options: grilled chicken or salmon, either chunked or shredded, toasted walnuts or pecans
Non-fat or low-fat raspberry vinaigrette (I like the non-fat Raspberry-pecan from Ken's)

Toss all but the dressing together.  Before serving add dressing and toss to coat.  Serve with warmed fresh pita bread.

Enjoy!  There, now doesn't this help make up for last week's cookies?

Love it


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