SPINACH SALAD WITH RASPBERRY VINAIGRETTE

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