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.

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