1 1/2 cups fresh raspberries
1/2 cup sugar-free balsamic vinaigrette
3/4 tsp Stevia
8 cups packaged baby spinach
1 cup sliced cucumber
1/3 cup thinly sliced red onion
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Ground black pepper
To make dressing: combine 1/2 cup of the raspberries, vinaigrette and Stevia in a blender or mini chopper. Cover and blend until smooth. Set aside.
In a large bowl, toss together the remaining 1 cup raspberries, spinach, cucumber, onion and half the dressing. Spoon the mixture onto a platter or divide among 8 plates. Top with the cheese and pecans. Season with the pepper. Serve the remaining vinaigrette on the side.
Yield: 8 servings
Recipe and photo Sandra Lee
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