Cranberry-Spinach Bowl

Baby spinach leaves, tomatoes, sliced mushrooms, dried cranberries, and strips of chicken are combined and tossed with prepared raspberry vinaigrette dressing and crumbled feta cheese.

Ingredients:

• 8 cups (or more) baby spinach
• 4 beef steak tomatoes, cubed, or 2 cups grape tomatoes
• 8 oz package sliced mushrooms
• 1/2 cup dried cranberries
• 2 cups BBQ chicken strips (or leftover chicken cut in strips)
• 1/2 cup low-fat or nonfat raspberry vinaigrette dressing
• 1 cup sheep's milk feta cheese, crumbled

Directions:

If spinach hasn't been cleaned and dried, do that first. In a large bowl, simply toss all ingredients together, except the cheese and dressing. Right before serving, toss salad with dressing and then the cheese.

Number of Servings: 4-6

Notes from the Cook: This makes a wonderful luncheon salad that's light and healthy. The feta is a great salty/creamy balance to the sweet/tart/chewy cranberries and the slightly bitter greens. Croutons can be added if desired.