My love of food is no secret here at work… with salad-envy spiking the charts. Every time I prepare a salad for lunch, I make sure to bring in enough to feed (at least) three hungry mouths. Lately, lunchtime salads have become a team effort. Yesterday, my boss whipped out a package of spinach, some blueberries and a peach and asked me to do my magic!! After a quick run to the store, I added a few slices of fresh mozzarella, carrot coins and radish chunks to the bowl, tossed, then topped it off with a raspberry vinaigrette. The sweet bursts of peach intermingling with the earthy spinach and the tart dressing are like summer in my mouth.

Yum! I love eating my vitamins.

For the dressing: mash about 10 fresh raspberries with a fork and place in an empty jar with a tight fitting lid. Add about 1/4 cup olive oil, 1/8 cup balsamic, juice from 1 fresh lemon, 1/2 tsp crushed cumin seeds and a pinch of celery seed. Put the lid on the jar and shake vigorously!!