Baby Spinach Salad With Raspberry Vinaigrette

2.8 (3 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind