We had food provided for a meeting at work recently, and several of my co-workers got the Spinach Sweet Crisp Salad from Corner Bakery. As soon as I saw the salad, I immediately regretted ordering a sandwich! (Especially since my chicken pesto sandwich came sans pesto….) Anyway, I looked online to see the ingredients and decided to try to recreate the salad for myself. Turns out, it’s easy to make and tastes great!

I opted to leave out the green onions and feta cheese that are included in the Corner Bakery version of the salad. Green onions are fine, but just not my favorite. Feta, though, is just way too stinky for me to eat. My version includes provolone cheese, simply because that’s what we already had at home.

The original version comes with raisin pecan sweet crisps, so I just flattened out a piece of cinnamon raisin bread, cut it into triangles, and toasted it. Boom. There’s my “sweet crisps.” Finally, the only other alteration is that I had to go for a light raspberry vinaigrette because my grocery store didn’t have a pomegranate vinaigrette that the original version offers. You don’t need much dressing at all, as the natural juices from the fruit are almost a natural “dressing.”

I made ahead 3 salads for lunches this week. After I took the picture, I remembered that we had some leftover grilled chicken from this weekend, so I added a couple of ounces of chicken to each. I’m excited to have a simple, nutritious new meal in my lunch rotation now! I’ve listed the ingredients below. Let me know if you decide to give it a try!

Fresh Spinach
Mandarin Oranges
Grapes
Strawberries
Dried Cranberries
Cheese of choice
Grilled Chicken
Vinaigrette – flavor of choice