SPINACH RASPBERRY SALAD

1 Tbsp. raspberry vinegar
1 Tbsp. red raspberry preserves
2 tsp. olive oil
1 Tbsp. plus 1 tsp. water
1 lb. spinach leaves, washed and torn into pieces, tough stems discarded
2 Tbsp. pecan halves, toasted if desired, divided use
1 cup fresh red raspberries, divided use
1 kiwi fruit, peeled, quartered and cut into 1 inch slices

Combine vinegar, preserves, oil and water in a jar with a tight-fitting lid. Shake vigorously.

Combine spinach, half the pecans, half the raspberries and dressing in a salad bowl. Sprinkle with kiwi fruit and remaining pecans and raspberries.

Servings: 4