Spinach and Arugula Salad

Back in early Spring, I was getting tired of eating leftovers for lunch at school.  I needed something lighter, but still substantial enough to get me through until the end of the school day.  As a teacher I always need to eat food that will provide me with the lots of energy; this is probably the case for must of us as we are busy people! Being aware of which foods energize or make us tired is really important.  For example, it did not take me long to figure out that sweet potatoes at lunch made me really sleepy in the afternoon!  My need for something lighter, but energizing, brought me to this salad. 

Spinach and Arugula Salad

2 cups fresh organic baby spinach

1 cup fresh organic arugula

1/2 cup bite sized cold chicken (previously cooked)

1/4 cup blueberries

2 tbsp crumbled goat cheese (I use the fig or cranberry cinnamon)

Handful of toasted pecans

Dressing

1 tbsp olive oil

2 tsp raspberry vinegar

1 tbsp all-fruit strawberry jam (no sugar or sweetener added)

Combine the salad ingredients in a bowl.  Stir the dressing ingredients together in a measuring cup.  Pour the dressing over the salad and gently toss to coat.