I found this recipe a few years ago and it gets rave reviews wherever I serve it. Quick, delicious and nutritious—it doesn’t get better than that. And it’s a beautiful and colorful way to celebrate our new awakening in springtime!
Ingredients
3 Tablespoons canola oil (grapeseed oil is a good light alternative)
2 Tablespoons raspberry vinegar
2 Tablespoons raspberry jam
1/8 teaspoon pepper (I use fresh ground pepper ‘til it looks like enough)
8 cups torn fresh spinach
2 cups fresh raspberries (divided use)
4 Tablespoons slivered almonds, toasted (divided use)
½ cup thinly sliced onion (I think red onion is a perfect color addition)
3 kiwi fruit, peeled and sliced
1 cup fat-free salad croutons, if desired
Directions
In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup raspberries, 2 Tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing; serve immediately. Yield: 7 servings; I have doubled or tripled this recipe with ease.