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.
1
With whisk or a blender, blend vinegar and jam.
2
Add salad oil in thin stream while whisking.
3
Set aside.
4
Mix spinach, half of nuts, half of raspberries, and all of dressing.
5
Top salad with remaining nuts, berries and kiwifruit.
6
Mix again before serving.
7
Yield: 4-6 servings.
Source:
"Country" magazine
Ingredients
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.
Directions
1
With whisk or a blender, blend vinegar and jam.
2
Add salad oil in thin stream while whisking.
3
Set aside.
4
Mix spinach, half of nuts, half of raspberries, and all of dressing.
5
Top salad with remaining nuts, berries and kiwifruit.
6
Mix again before serving.
7
Yield: 4-6 servings.
