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Raspberry Spinach Salad
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2 tablespoons Raspberry Vinegar
2 tablespoons Jok N Al Sugarfree Raspberry Jam
3-6 drops liquid sweetener (Splenda is best)
1/3 cup light olive oil
8 cups spinach, rinsed, stemmed and torn into pieces
3/4 cup coarsely chopped Macadamia nuts
or toasted almond slices
1 cup fresh raspberries
1/4 cup finely chopped celery hearts
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.
Serves 2 – 5 grams per serving.
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