by kirra » Mon Jun 30, 2008 10:39 pm
Raspberry Spinach Salad
Ingredients:
2 Tablespoons Raspberry Vinegar
2 Tablespoons sugar free Raspberry Jam
3 packets Splenda
1/3 cup light olive oil
8 cups Spinach, rinsed, stemmed and torn into pieces
3/4 cup coarsely chopped Macadamia nuts, or toasted almond slices
1 cup Fresh Raspberries
1/4 cup finely chopped celery hearts
Preparation:
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. Serves 2
Carbs: 5 grams per serving.
[b][size=150]Raspberry Spinach Salad[/size]
Ingredients:[/b]
2 Tablespoons Raspberry Vinegar
2 Tablespoons sugar free Raspberry Jam
3 packets Splenda
1/3 cup light olive oil
8 cups Spinach, rinsed, stemmed and torn into pieces
3/4 cup coarsely chopped Macadamia nuts, or toasted almond slices
1 cup Fresh Raspberries
1/4 cup finely chopped celery hearts
[b]
Preparation:[/b]
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. Serves 2
[b]Carbs:[/b] 5 grams per serving.