Happy Eats!

An unusual and very delicious salad, mixing dark leafy greens with sweet-tart berries and the richness of creamy poached eggs. If spinach is not your favorite, you can use any other type of dark greens. I recommend half arugula and half romaine lettuce. It’s very good that way for those of you who don’t want to eat like a cartoon character (you know, Popeye!).

To make this salad the centerpiece of a light summer meal. Serve it with chilled spring water or Perrier, garnished with a slice of lime or lemon. If you feel the need for some bread, add some croutons, or serve with lightly toasted whole wheat bread.

Here’s a tip if you’re cutting back on carbs: Cut your one slice of bread into four nice triangles. It looks like you’re getting a lot more that way. (Trust me, I learned this trick when I was a little refugee in Germany during WWII.) Eat your bread slowly, chew well, and you’ll surprise yourself. The protein in this salad will satisfy you quicker than you think!

• 2 cups fresh spinach leaves
• 1 cup fresh raspberries or other summer berries, washed and dried
• 1/2 cup toasted pecans
• 2 poached eggs
• 1/2 boneless chicken breast, poached
• 1/4 cup store bought raspberry vinaigrette (Annies Naturals makes a good one)

If the spinach leaves are large, tear them into bite sized pieces. Arrange the spinach leaves on 2 large plates. Divide the raspberries, chicken, and pecans between the two plates. Place one egg in the center of the salad. Drizzle a little raspberry vinaigrette over the top.

Serves 2.