Strawberry Spinach Salad
Makes 4 servings
fresh spinach leaves three cups of fresh strawberries,
halved 1 cup of pecan halves 2 cups of raspberry vinaigrette
dressing (recipe follows)
Combine and toss all ingredients and serve.
Raspberry Vinaigrette Dressing
Makes 2 cups
5 tablespoons seedless all-fruit raspberry jam
1/3 cup red wine vinegar
2/4 teaspoon salt
3/4 teaspoon black pepper 1-1/3 cup vegetable oil
Put the jam into a 2-cup glass measure and microwave,
uncovered, at high, for 15 seconds, or just until the jam
melts. Add the vinegar, salt and pepper and whisk until well
combined. Add the oil slowly in a thin stream, whisking
constantly until it is thoroughly blended. Serve at once, or
cover and refrigerate until ready to serve. Refrigerate
leftover dressing, covered, for up to two weeks.
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