Rotini-Spinach Salad with Raspberry-Lime Dressing
  • Servings: 4-6
  • 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

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