Baby Spinach Salad With Raspberry Vinaigrette

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Baby Spinach Salad With Raspberry Vinaigrette

 

2 Tbsp. raspberry vinegar

2 Tbsp. raspberry jam

1/3 cup vegetable oil

4 cups baby spinach, washed

1/2 cup toasted, chopped macadamia nuts

1/4 cup sliced red onions

1/2 cup fresh raspberries

 

In a blender, combine the vinegar and jam. Gradually add the oil until a thin

dressing forms.

Toss the spinach, 1/2 of the macadamia nuts, and 1/2 of the red onions with the

desired amount of the dressing. Store the remaining dressing tightly covered in

the refrigerator.

Divide the salad onto 3 plates and garnish with the remaining macadamia nuts,

red onions, and the raspberries.

 

Makes 4 servings

 

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