Recipe for Spring Spinach Salad with Pear, Raspberry and Chicken 
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Yield:
0.5 cup
Ingredients:
Amount Ingredient
Salad: ----------------
3 cup small spinach leaves, washed and dried
1/4 cup crumbled feta cheese
1/4 cup pine nuts, lightly toasted (see note)
2 x boneless, skinless chicken breasts, cooked and cubed (see note)
Sweet-and-Tart Vinaigrette (recipe follows)
1 x ripe but still firm pear, halved, cored and thinly sliced
1/2 cup fresh raspberries
----------------- Sweet-and-Tart Vinaigrette: ----------------
2 tbl minced red onion
2 tbl granulated sugar
1/4 tsp dry mustard
1/2 tsp salt
3 tbl red wine vinegar
Instructions:
Instructions: To make the salad: Place the spinach, feta, nuts and chicken in a large salad bowl. Add half the dressing and gently toss to mix. Arrange the pear slices and raspberries over the top and pour the remaining dressing over all, or to taste.

Serve without tossing again.

To make the vinaigrette: Combine onion, sugar, mustard, salt, red wine vinegar and vegetable oil in a pint jar and shake to mix. Use right away or refrigerate for up to 2 weeks.

Makes about1/2 cup.

Note: To toast pine nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.

Note: Thinly sliced smoked chicken may be substituted for the cooked chicken.

Or for a lighter, side-dish salad, omit the chicken altogether.

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