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Raspberry Spinach Salad


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  • 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


Servings 2


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.

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