- 1 cup fresh baby spinach
- 1 cup torn leaf lettuce
- 1/4 cup crumbled feta cheese
- 2 tablespoons dried cranberries
- 1 tablespoon pine nuts
- 2 tablespoons prepared reduced-fat red wine vinaigrette
- In a small serving bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Serve immediately. Yield: 2 servings.
Originally published as Summer Salad in Cooking for 2 Summer 2009, p15
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