Spinach Salad

Spinach Salad


Makes: 4 servings

Start to Finish: 15 minutes

  • 1 1/2 cups fresh raspberries

  • 1/2 cup light balsamic vinaigrette, Newman’s Own®

  • 3/4 teaspoon sugar

  • 8 cups packaged baby spinach, Ready Pac®

  • 1 cup sliced cucumber

  • 1/3 cup thinly sliced red onion

  • 1 1/3 cups purchased cooked chicken breast cut into strips, Tyson®

  • 1/4 cup crumbled feta cheese, Athenos®

  • 1/4 cup chopped pecans, Blue Diamond®

  • Ground black pepper




For dressing, place 1/2 cup of the raspberries, vinaigrette, and sugar in a blender. Cover and blend until smooth; set aside.

In a large bowl, toss together the remaining 1 cup raspberries, spinach, cucumber, onion, and half of the dressing.

Divide mixture among 4 chilled plates. Toss chicken strips with 2 tablespoons of the dressing. Divide among the plates. Top with feta cheese and pecans. Season with pepper. Pass remaining vinaigrette.

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Chicken Tenders