Makes 6 servings
A bright and tangy spinach salad, perked up with raspberries and kiwi.
- 1 tbsp raspberry vinegar or red wine vinegar
- 1 tbsp raspberry jam
- 1/3 cup canola oil
- Salt and pepper, to taste
- 6 cups fresh spinach, torn into pieces
- 1 cup fresh raspberries, divided
- 1/2 cup chopped pecans, divided
- 2 kiwi fruits, sliced
To make the dressing, whisk raspberry vinegar and raspberry jam in a medium mixing bowl. Add the oil gradually, whisking constantly until smooth. To make the salad, toss the spinach with half the raspberries and half the pecans in a large salad bowl. Top with the remaining pecans, raspberries and kiwi fruit. Toss with half the salad dressing. (The rest of the dressing will keep for one week, refrigerated and sealed in airtight container.)
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