Spinach and Raspberry Salad

[Guest guest]

Spinach and Raspberry Salad

 

Raspberry Dressing:

1 tbsp. raspberry vinegar or red wine vinegar

1 tbsp. raspberry jam

1/3 cup oil

salt and pepper, to taste

 

Salad:

6 cups fresh spinach, torn into pieces

1 cup fresh raspberries, divided

1/2 cup chopped pecans, divided

2 kiwi fruits, sliced

 

For the dressing, whisk the raspberry vinegar and raspberry jam in a medium

mixing bowl. Add the oil gradually, whisking constantly until smooth.

For the salad, toss the spinach with half the raspberries and half the pecans in

a shallow salad bowl.

Top with the remaining pecans, raspberries and kiwi fruit. Toss with half the

salad dressing and reserve the remaining dressing for later use. Dressing will

keep, refrigerated and sealed in airtight container, for one week.

Makes 6 servings.

Calories 190, Fat 16 g, Carbs 11 g, Sodium 250 mg, Fiber 4 g.