Recipe: Fruit and Honey Spinach Salad (with dressing using raspberry jam)

FRUIT AND HONEY SPINACH SALAD

FOR THE SALAD:
8 cups loosely packed fresh spinach leaves
2 cups cantaloupe balls
1 1/2 cups halved fresh strawberries
FOR THE DRESSING:
2 tbsp raspberry jam
2 tbsp raspberry white wine vinegar
1 tbsp honey
2 tsp olive oil
1/4 cup chopped macadamia nuts (for serving)

Combine spinach, cantaloupe balls, and strawberry halves in a large bowl; toss gently.

Combine jam, vinegar, honey and olive oil in a small bowl; stir with a wire whisk until blended.

Drizzle dressing over spinach mixture, toss well. Sprinkle with nuts.

Makes 6 servings (serving size 1 1/3 cups)
Source: Cooking Light Magazine, May 1994