When I made this salad for Smith Fun Night “R” Edition, it got so many oohs and ahhs. Here’s the recipe:

Raspberry Spinach Salad
Makes 6 servings

2 tbsp raspberry vinegar
2 tbsp seedless raspberry jam
1/3 cup corn oil
4 cups torn fresh spinach, tightly packed (about 5 oz)
1 cup fresh raspberries

Optional:
1 3.5 oz jar lightly salted macadamia nuts, chopped
3 kiwifruit, peeled and sliced

Process vinegar and jam in a blender until smooth, stopping to scrape down the sides. With blender on high, gradually add oil in a slow, steady stream: blend until thickened.

Combine spinach and remaining 3 ingredients in a large bowl. Drizzle with dressing and toss gently.

(From the “Cookin’ Quickies” Mr. Food cookbook)

I did not add macadamia nuts or kiwi, but it would definitely give the salad additional pizzazz! I served the dressing and raspberries on the side so people could add as they please. Let me tell you…I’m not a fan of fresh raspberries (but I love the flavoring of raspberries!), but this was yummy!  Definitely a keeper recipe