| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 8 | c | Loosely packed fresh spinach |
| leaves | ||
| 2 | c | Cantaloupe balls |
| 1 1/2 | c | Halved fresh strawberries |
| 2 | T | Seedless raspberry jam |
| 2 | T | Raspberry white wine vinegar |
| 1 | T | Honey |
| 2 | t | Olive oil |
| 1/4 | c | Chopped macadamia nuts |
INSTRUCTIONS
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: 1-1/3 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 [email protected] on Jan 28, 1997.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”