Raspberry Spinach Salad

Recipe Ingredients

2 tablespoons	30ml	Raspberry vinegar
2 tablespoons	30ml	Jok N Al Sugarfree raspberry jam
3		Liquid sweetener - (to 6)
		= (Splenda is best)
1/3 cup	78ml	Light olive oil
8 cups	1896ml	Torn rinsed stemmed spinach
3/4 cup	109g / 3.8oz	Coarsely-chopped macadamia nuts
		= (or toasted almond slices)
1 cup	237ml	Fresh raspberries
1/4 cup	27g / 1oz	Finely-chopped celery hearts

Recipe Instructions

Dressing: Combine vinegar and jam in blender or small bowl. Add Splenda and mix well. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the celery and the dressing. Top with the remaining ingredients (nuts, raspberries and celery.)

Serve immediately.

This recipe yields 2 servings; 5 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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