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
1/4 teaspoon salt
1/4 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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