2 T. raspberry vinegar or red wine vinegar
2 T. raspberry jam
1/3 c. vegetable oil
3 c. torn spinach
1 c. fresh raspberries, divided
3/4 c. chopped pecans, divided
3 kiwi fruit, sliced
Dressing: Whisk raspberry vinegar and jam in medium mixing bowl. Add the oil gradually, whisking constantly until smooth.
Salad: Toss the spinach with half the raspberries and half the pecans in a shallow salad bowl. Add the dressing, tossing to coat. Top with the remaining pecans, remaining raspberries and kiwi fruit. May substitute fresh strawberries, strawberry jam and strawberry vinegar.