"This is one of Trey's favorite salads," says mom Carrie. "We serve it with a whole-grain baguette to get all of the food groups in. This is a great-tasting, healthy lunch that my kids enjoy because there are so many flavors and textures."  Trey likes this with raspberry vinaigrette, but a simple olive oil and balsamic vinegar dressing would be delicious, too. —Trey Sims, age 12, Arkansas

Makes 8 servings

Ingredients:

6 ounces fresh baby spinach

1 head lettuce, torn into bite-size pieces

2 cups chopped grilled chicken

1 pint grape tomatoes, halved

1/2 cup sliced strawberries

1/2 cup blueberries

1/2 cup grapes, halved

1/2 cup grated carrots

1/2 cup sliced avocado

1/2 cup sliced cucumber

1 cup mozzarella cubes

1 cup honey-roasted pecans

Low-fat salad dressing

Preparation:

1. In a large bowl, combine the spinach, lettuce, chicken, tomatoes, strawberries, blueberries, grapes, carrots, avocado, cucumber, mozzarella, and pecans. Toss to combine, or stack in layers, and serve with your favorite low-fat salad dressing.

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