Spinach-Raspberry Salad

Spent the morning at the Farmer’s Market and later this week I’ll go to the local farm stand (and by local, I mean 1/2 mile away).  Fresh pasta and sauce tomorrow and I’ve been asked to bring a salad to a dinner this week, this is what I’ll be taking:

 Spinach-Raspberry Salad:

  • 8 oz  fresh spinach leaves
  • ½ pint fresh raspberries
  • 4 oz chopped pecans
  • Raspberry Vinaigrette Dressing
  • 2 oz mild bleu cheese, crumbled

Serving bowl

Wash and thoroughly dry spinach & raspberries, add to serving bowl with pecans, toss with dressing and add crumbled bleu cheese.  Serves 4