Spinach Salad with Raspberry Vinaigrette

Yield: Makes 4 servings

Ingredients:

RASPBERRY VINAIGRETTE
1/4 cup raspberry vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sugar
3/4 cup Crisco® Pure Canola Oil

CHICKEN

SALAD
6 cups baby spinach
1/3 cup crumbled feta cheese
1/3 cup sliced almonds
1/2 pint fresh raspberries OR 1 cup dried cherries

Preparation Directions:

1. In a small plastic container with a tight-fitting lid, combine vinegar, mustard, salt, pepper and sugar. Shake well. Pour in oil and shake until well blended.

2. In a large serving bowl, toss spinach with feta cheese and almonds. Add enough dressing to coat spinach. Divide among 4 salad plates. Garnish with fresh raspberries. Serve immediately. Refrigerate any remaining dressing.