| 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 igor@digex.net on Jan 28, 1997.
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