Spinach Raspberry Salad with Macadamia Nuts and Cheese

The Joy of Raspberries, p. 65

1 10-ounce bag spinach, washed and trimmed and patted dry

¼ cup safflower oil

2 tablespoons raspberry vinegar

2 tablespoons seedless raspberry jam

4 green onions, including some tops, minced

¼ teaspoon salt

3 drops red pepper sauce (Tabasco)

1/8 teaspoon ground black pepper

1 6-ounce container fresh raspberries, rinsed and patted dry

1 4-ounce round Brie cut into 1/4-inch slices and then diced

1 3 ½ ounce jar macadamia nuts, coarsely chopped

Tear spinach into bite-sized pieces; set aside.

Mix oil and vinegar in a small bowl; whisk in jam. 

Whisking in the jam is easier said than done, but it works out eventually.

Stir in onions, salt, pepper sauce and black pepper. Pour mixture into a large salad bowl. Add spinach; toss. Arrange on individual salad plates.

Top each salad equally with raspberries, cheese and macadamia nuts. Serve. Refrigerate leftovers.

Picture perfect!

My Rating: 4/5 "This is a little cumbersome to eat, but the all around effect is still nice. I especially enjoyed the touches of brie in the tangy dressing. And hooray for fresh berries!"