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Spinach - Avocado - Walnut Salade with Raspberry Dressing

By : doreen T

Serves 4

8 oz (225g) pkg fresh baby spinach leaves
1 small Hass avocado (black skin) ~ 1 cup diced
1 large green onion, minced
1 small red pepper, roasted ~ 1/2 cup peeled, seeded and diced
2 oz (60g) lightly toasted walnut pieces
2 tsp capers, chopped

dressing:
2 Tbsp (30 ml) E.D.Smith Midnight Raspberry sugar-free jam (sweetened with sucralose/Splenda) 2.4 carbs per Tbsp/15 ml
1 tsp (5 ml) "grainy" dijon mustard, w. mustard seeds
1 tsp (5 ml) balsamic vinegar
1 Tbsp (15 ml) distilled red wine vinegar
3/4 tsp (4 ml) liquid SugarTwin (= 1 Tbsp sugar)
2 Tbsp (45 ml) toasted walnut oil
4 Tbsp (45 ml) unrefined canola or safflower oil
1/4 tsp (1 ml) salt (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

- Whisk together the dressing ingredients. Make in advance if desired and refrigerate .... let stand at room temp for 30 min before adding to salad.
- Have salad ingredients ready in advance, and chill.
- Just before serving, toss salad ingredients and dressing together.

Nutrient Data: for the whole salad

calories: 1321
Fat: 129g
Carbs: 39g / Fiber: 20g = 19g ECC
Protein: 20g

per serving (1/4 recipe) -
calories: 330
Fat: 26.8
Carbs: 9.7g / Fiber: 5g = 4.7g ECC
Protein: 5g

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