Spinach and Raspberry Pecan Salad

[Guest guest]

Spinach and Raspberry Pecan Salad

 

Raspberry Dressing:

1 tablespoons raspberry vinegar or red wine vinegar

1 tablespoons raspberry jam

1/3 cup canola oil

Salt and pepper, to taste

 

Salad:

6 cups torn fresh spinach

1 cup fresh raspberries, divided

1/2 cup chopped pecans, divided

2 kiwi fruit, 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 of the

salad dressing and reserve the remaining dressing for later use. Will keep,

refrigerated and sealed in airtight container, for one week.Serves 6.

 

 

 

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