Fruit-and-honey spinach salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Loosely packed fresh spinach leaves |
| 2 | cups | Cantaloupe balls |
| 1½ | cup | Halved fresh strawberries |
| 2 | tablespoons | Seedless raspberry jam |
| 2 | tablespoons | Raspberry white wine vinegar |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Olive oil |
| ¼ | cup | Chopped macadamia nuts |
Directions
Combine spinach, cantaloupe balls, and strawberry halves in a large bowl; toss gently.
Combine jam and next 3 ingredients in a small bowl; stir with a wire whisk until blended. Drizzle over spinach mixture, and toss well. Sprinkle with nuts. Yield: 6 servings (serving size: 1-⅓ cups).
Per serving: 85 Calories; 3g Fat (30% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 48mg Sodium NOTES : This award-winning recipe from Elaine Baldrica, of Hibbing, Minnesota, is a favorite of her family and friends.
Recipe by: Cooking Light, May 1994, page 135 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.