rosemary lamb chops and a spinach salad

For the lamb I just mixed up some chopped fresh rosemary, salt, pepper, and minced garlic - rubbed this over the lamb chops - and sauteed them in a tiny bit of olive oil over medium-high heat 3-5 minutes per side (until desired degree of doneness).  Let sit 5 minutes before serving.

Spinach Salad with Berries and Goat Cheese

Serves 4.   From the May 2015 issue of Cooking Light magazine.  The honey adds just the right touch of sweetness.  119 calories per serving. 

            2 Tbs. olive oil

            4 tsp. balsamic vinegar

            ½ tsp. honey

            ¼ tsp. kosher salt

            ⅛ tsp. fresh ground pepper

            1 c. fresh raspberries

            ¼ c. chopped red onion

            1 (5-oz.) pkg. baby spinach

            ¼ c. crumbled goat cheese

Combine first 5 ingredients in a small bowl, stirring with a whisk. 

Combine berries, onion, and spinach in a large bowl.  Add oil mixture; toss.  Top with cheese.