Baby Spinach Salad With Raspberry Vinaigrette
2 Tbsp. raspberry vinegar
2 Tbsp. raspberry jam
1/3 cup vegetable oil
4 cups baby spinach, washed
1/2 cup toasted, chopped macadamia nuts
1/4 cup sliced red onions
1/2 cup fresh raspberries
• In a blender, combine the vinegar and jam. Gradually add the oil until a thin dressing forms.
• Toss the spinach, 1/2 of the macadamia nuts, and 1/2 of the red onions with the desired amount of the dressing. Store the remaining dressing tightly covered in the refrigerator.
• Divide the salad onto 3 plates and garnish with the remaining macadamia nuts, red onions, and the raspberries.
Makes 4 servings