Maria Sakellariou
September/October 2008
- 1 package (6 ounces) baby spinach
- 4 ounces feta, crumbled
- 1 cup carrots, shredded
- 1 cup celery, diced
- 1/3 cup jumbo raisin medley
- 1/3 cup pine nuts, toasted
- 1/4 cup champagne pear vinaigrette
Pour all ingredients (except dressing) into a bowl, and mix well. Pour dressing over salad and toss gently until evenly coated.
