Thursday, July 14, 2011

Raspberry Macadamia Salad

 From the kitchen of: Cathy Stringham (1st Ward, Stake R.S. Pres.)
2 1/2 T. raspberry vinegar
2 1/2 T. raspberry jam
1/3 C vegetable oil

Combine vinegar and jam in food processor.  Process to blend.  Add oil slowly; blend well.

1 10 oz. bag fresh spinach, torn into pieces
l head green leaf lettuce, torn into pieces
3/4 C chopped macadamia nuts
1 C fresh raspberries
3 kiwi fruit, peeled and sliced

Toss together with dressing and serve immediately.