I love salad. Pure and simple. If I could only eat one food for the rest of my life, I think I could live on salad. There are so many different kinds. So many ways to make a basic green salad and then change it up a hundred different ways.
I bought the Sandra Lee Semi-Homemade Cooking Made Light cookbook. I have loved everything I’ve made. The best thing is that my family also liked them. Sometimes, they can be a little picky.
My favorite recipe so far has been this yummy salad. The only modification I made was to switch the feta cheese for blue cheese. I’m just not fan of feta cheese.
If you’d like to give this tasty treat a try, here’s the recipe….
Chicken and Baby Spinach with Raspberry Balsamic Vinaigrette
1 1/2 cup fresh raspberries
1/2 cup light balsamic vinaigrette, like Newman’s Own
3/4 tsp sugar
8 cups packaged baby spinach
1 cup sliced cucumber
1/3 cup thinly sliced red onion
1 1/3 cups purchased cooked chicken breast strips like Tyson’s
1/4 cup crumbled feta (or blue cheese)
1/4 cup chopped pecans
1. For the dressing, place 1/2 cup of the raspberries, salad dressing, and sugar in a blender. Cover and blend until smooth and set aside.
2. In a large bowl, toss together the remaining 1 cup raspberries, spinach, cucumber, onion, and half of the dressing.
3. Divide mixture among 4 chilled plates. Toss chicken strips with 2 tablespoons of the dressing. Divide among the plates. Top with cheese and pecans. Season with pepper to taste I just mixed it all in the big bowl and served from there.
Per serving 237 calories, 13 g total fat (3 g sat. fat), 51 mg chol., 660 mg sodium, 11 g carbs, 6 g fiber, 20 g pro.
So that’s my first recipe for the Sisterhood. I hope you’ll try it and enjoy it. We really did!
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