For the salad, put baby spinach leaves on the plate, add, cut up apples, that were put in a bowl with one can of pineapple chunks with the juice, to prevent brown apples. Then added, sliced mushrooms and red seedless grapes and topped with sugared walnuts and I used Ken’s Steak House Fat Free Raspberry Pecan dressing. Thanks Linda and Sheila for helping put the salad together.
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