I love all things raspberry. I love raspberry sherbert. And raspberry yogurt. I love raspberry flavored seltzer and raspberry beer. I ADORE raspberry flavored chocolate, too. Mostly, I just love popping plain old raspberries into my mouth and tasting that tart wonderfully simple flavor that reminds me so much of warmer days (although I have to admit, I eat raspberries all year long).

I also love raspberry vinaigrette.  I’ve become a bigger salad fan in the past few years and one that I find myself eating often is spinach with vinaigrette dressing. A few days ago I came across a recipe in the cookbook, In the Kennedy Kitchen, and jumped at the chance to make it.

Here are the team players:

(I substituted canola oil for the requested vegetable oil. No big deal.)

Here I’ve plopped all the ingredients into my trendy Cuisinart hand blender beaker.

Doesn’t it look great? So pink and pretty,

Tada! Tastes fabulous too. I added some extra fresh raspberries to my salad, chopped almonds, and GOAT CHEESE (my absolute favorite!).

There was quite a bit to spare with this recipe (I did only make an individual pre-dinner salad for myself), so I’m saving the rest for a week of salad eating. Next time I’ll probably cut the recipe in half, unless I make it for a party or group dinner. Anyone up for a get together?! Summer’s a-comin’!

I have to admit that chicken salad doesn’t lend itself to taking the most attractive pictures, but this chicken salad is so delicious I just have to share it. It’s got a sweet taste to it (it’s made with honey!) and it’s such a great recipe for spring and summer.

I whipped it up on Sunday morning on a whim. The recipe makes a good amount and I’ve been bringing it for lunch all week! Here you go… just for you:

Sweet Chicken Salad:

4 cups chicken breast, shredded
2 tbsp honey
1/4 cup sour cream
1/2 cup mayoniase
1 cup sliced almonds (or walnuts)
1/2 cups grapes
(I threw in a handful of craisins just for kicks. I’m super glad I did)

It’s delicious! ENJOY!