recipe courtesy Sandra Lee

Ingredients

For dressing:

• 1/2 cup lite balsamic vinaigrette
• 1/2 cup fresh raspberries
• 3/4 teaspoon sugar

For salad:

• 8 cups baby spinach
• 1/3 cup red onion, thinly sliced
• 1 cup fresh raspberries
• 1 cup sliced cucumbers
• 1 1/3 cups cooked store-bought chicken breast, cut into strips
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans
• Freshly ground black pepper

For the dressing:

Directions

Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.

In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.

Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.