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Credit: Cynthia Walz, Executive Chef Member, Chef & Child, Chefs Move To Schools Committee
Chef & Child Ingredient of the Month, April 2013
6 cups baby spinach
2 cups shredded romaine lettuce
1 cup red onion, thinly sliced
½ cup toasted, sliced almonds
½ dried currants or raisins
1 cup crumbled blue cheese
Divide ingredients equally on plates.
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