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I promised you some salad lunches today-I’m going to share my “recipe” that has been published in a “3 ingredient” form in Woman’s Day Special Edition of Eating Light and in its full version in not only an issue of Simple and Delicious magazine, but in the hard cover yearbook of Taste of Home’s Quick Cooking 2008 Cookbook.  It’s easy, tasty, healthy and oh so flexible to change to your own tastes.  Just as a good salad should be-so DO NOT feel the version below is written in stone, but rather ice-able to change all the time!

Raspberry Greek Bowl

Serves 8

2 6 oz packages of ready to serve chicken strips
1 6 oz bag of baby spinach
1/2 lb of sliced mushrooms
1 medium cucumber, peeled, seeded and diced
4 plum tomatoes, sliced
1/2 C crumbled feta cheese
1/4 C kalamata olives, pitted and chopped
1/4 C dried cranberries
1/4 C red onion, chopped
1/3 C non-fat raspberry vinaigrette
4 whole wheat pitas, cut into quarters and served warm

In a large bowl, toss the first 9 ingredients. Just before serving-drizzle on the dressing.  Serve with the pita bread.

Changes?  Try grilled salmon or tuna instead of chicken.  Add some sprouts.  I’ve used this with some low-fat sesame ginger dressing and it’s great.

Next column-let’s talk sandwiches!

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