For the Raspberry Vinaigrette
2 tablespoons raspberry vinegar
1 tablespoon plain yogurt
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
Pinch salt
Black pepper, to taste

In a medium re-sealable plastic container, whisk together the vinegar, yogurt, honey and mustard. Slowly whisk in the olive oil. Season with salt and pepper. Dressing can be made up to 5 days in advance and stored in a re-sealable plastic container in the refrigerator. Makes about 5 tablespoons plus 2 teaspoons.

For the salad
6 cups baby spring mix
1 ounce crumbled goat cheese, divided

Prepare the dressing.

To a large serving bowl, add the lettuce and 1/2-ounce of the goat cheese. Add the dressing and toss the salad. Transfer it to a serving platter or divide it evenly among 3 salad plates. Top with the remaining goat cheese.

Makes 3 side-dish salads.

Each salad has: 151 calories, 4 g protein, 10 g carbohydrates, 11 g fat, 3 g saturated fat, 4 mg cholesterol, 2 g fiber, 181 mg sodium

Devin Says: This salad has a lot more fat than most of my side-dishes. However, most of the fat comes from olive oil which is a heart-healthy fat. Just be sure not to overdo it on the dressing or portion size on this one.