Raspberry Spinach Salad
2 Tablespoons Raspberry Vinegar
2 Tablespoons sugar free Raspberry Jam
3 packets Splenda
1/3 cup olive oil
8 cups Spinach, rinsed, stemmed and torn into pieces
3/4 cup coarsely chopped pecans or toasted almond slices
1 cup Fresh Raspberries
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, and the dressing.
Top with the remaining ingredients.
Net Carbs: 5 grams per serving.