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| From the kitchen of: Cathy Stringham (1st Ward, Stake R.S. Pres.) |
Dressing:
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.
Salad:
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.
