Raspberry Spinach Salad

By á-174942

Ingredients

• 2 tablespoons raspberry vinegar
• 2 tablespoons Jok N Al Sugarfree raspberry jam
• 3 drops liquid sweetener - (to 6) (Splenda is best)
• 1/3 cup light olive oil
• 8 cups torn rinsed stemmed spinach
• 3/4 cup coarsely-chopped macadamia nuts (or toasted almond slices)
• 1 cup fresh raspberries
• 1/4 cup finely-chopped celery hearts

Details

Servings 2

Preparation

Step 1

Dressing: Combine vinegar and jam in blender or small bowl. Add Splenda and mix well. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the celery and the dressing. Top with the remaining ingredients (nuts, raspberries and celery.)

Serve immediately.

This recipe yields 2 servings; 5 carb grams per serving.