Spinach Salad With Raspberry Vinaigrette

• FOR THE DRESSING:
• 1/2 cups Water
• 1/4 cups Olive Oil
• 1/4 cups Red Wine Vinegar
• 2 Tablespoons Agave Nectar (or Honey)
• 1/2 teaspoons Dijon Mustard
• 1/2 teaspoons Salt
• 1/2 cups Fresh Raspberries
• FOR THE SALAD:
• 4 cups Baby Spinach, Washed
• 12 ounces, weight Grilled Chicken
• 1/2 cups Fresh Raspberries
• 1 Avocado, Sliced
• 2 Tablespoons Pecans
• 4 Tablespoons Crumbled Feta Cheese

1. Add dressing ingredients to the jar of a blender and secure lid. Pulse a few times until smooth.
2. Divide spinach between bowls. Add chicken, raspberries and avocado. Top with pecans and feta cheese. Add dressing and serve.

dressing, water, ubc, ubc, honey, dijon mustard, salt, fresh raspberries, salad, baby spinach, chicken, fresh raspberries, avocado, pecans, feta cheese

Taken from tastykitchen.com/recipes/salads/spinach-salad-with-raspberry-vinaigrette/ (may not work)