Raspberry Spinach Salad


August 13, 2015


2 Tbsp. raspberry vinegar

2 Tbsp. raspberry jam

1/3 cup vegetable oil

3/4 pound fresh spinach, rinsed well and drained

3/4 cup whole toasted pecans, divided

1 cup fresh raspberries, divided

2 large kiwifruit, peeled and sliced 1/4 inch thick.


1With whisk or a blender, blend vinegar and jam.

2Add salad oil in thin stream while whisking.

3Set aside.

4Mix spinach, half of nuts, half of raspberries, and all of dressing.

5Top salad with remaining nuts, berries and kiwifruit.

6Mix again before serving.

7Yield: 4-6 servings.

"Country" magazine