Rotini-Spinach Salad with Raspberry-Lime Dressing


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Serves 4-6 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 Tablespoons fresh lime juice
2 Tablespoons raspberry juice
1 teaspoon granulated sugar, or to taste
1 small clove garlic, finely chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon extra virgin olive oil

8 ounces rotini pasta (cooked according to package directions, drained and chilled)*
2 cups baby spinach leaves (cleaned with hard stems removed), cut to bite size piece
1/2 cup pine nuts, toasted if desired
1/2 cup feta cheese, crumbled
1/3 cup green onion, finely chopped (white and light green parts, only)
1 cup fresh or frozen (thawed) red raspberries

*NOTE: Any shaped pasta may be substituted. In addition, any green can be used. This is a wonderful salad for a hot summer day. If you add some cooked chicken, shrimp and/or whatever it becomes a main course


Directions

Questions, Comments & Reviews


This recipe looks delicious, Carole! I'll have to try it!
Hugs,
Ronna


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