Raspberry Spinach Salad
By á-174942
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Blackened Beef Brisket 0/5 (0 Votes)
- Cauliflower Custard 0/5 (0 Votes)
- Olive Coleslaw 5/5 (1 Votes)
- Green And Yellow Beans In Lemon... 0/5 (0 Votes)
- Coconut Toffee Crisps 0/5 (0 Votes)
- Spinach Zucchini Souffle 0/5 (0 Votes)
- Seared Spiced Duck Breasts With... 0/5 (0 Votes)
- Creamed Spinach A La Lawry's 0/5 (0 Votes)
Review this recipe