RASPBERRY SPINACH SALAD
With its subtly sweet dressing paired with fresh fruit and nuts, this is outstanding salad has a fantastic flavor. Strawberries can be substituted for raspberries.
Makes 8 servings
Ingredients
• 3 tablespoons raspberry wine vinegar
• 3 tablespoons raspberry jam
• 1/4 cup canola oil
• 8 cups fresh spinach, washed, stemmed, torn into pieces
• 1/4 cup coarsely chopped macadamia nuts
• 1 cup fresh raspberries
• 3 kiwis, peeled, sliced
Directions
1. Whisk vinegar and jam in small bowl or blend in food processor or blender Add oil in thin stream, blending well; set aside.
2. Carefully toss fresh spinach, nuts, raspberries, kiwis with dressing. Serve immediately.
Nutritional Information Per Serving:
Calories 145, Protein (g) 2, Carbohydrate (g) 13, Fat (g) 10, Calories from Fat (%) 61, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 0, Sodium (mg) 26, Diabetic Exchanges: 0.5 fruit, 0.5 other carbohydrate, 2 fat
Recipe from trim&TerrificT Gulf Coast Favorites by Holly Clegg
(Holly Clegg Publications; September 2008; $24.95, ISBN: 978-0-9815640-05/soft cover).
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