Recipe - Fruit-And-Honey Spinach Salad

8 cup Loosely packed fresh spinach
leaves
2 cup Cantaloupe balls
1 One half cup Halved fresh strawberries
2 tablespoon Seedless raspberry jam
2 tablespoon Raspberry white wine vinegar
1 tablespoon Honey
2 teaspoon Olive oil
One fourth cup Chopped macadamia nuts

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: 11/3 cups).

Per serving: 85 Calories; 3g Fat (30% calories from fat); 2g Protein; 14g
Carbohydrate; 0mg Cholesterol; 48mg Sodium

NOTES : This awardwinning 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 MCRecipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.