I feel grateful to be able to help cancer patients at such a challenging time in their lives as this book is designed for people going through treatment. It is important for people to eat and I am glad to be able to give people comfort and food, as what you eat makes a difference when going through treatment. With fresh fruit coming in season, I love to include fruit in my salads. The Raspberry Spinach Salad embodies spring with raspberries and kiwi. You can use whatever nuts you like instead of Macadamia, or leave them out and spinach has so many nutritional benefits. Remember the greener the lettuce, the more nutrition and look at the vibrant color of spinach. Always adapt any recipe to your taste preference at the time. Most imporantly, with my recipes, whether you have cancer or not, you can enjoy them.
Raspberry Spinach Salad
With its subtly sweet dressing paired with fresh fruit and nuts, this is an outstanding salad selection. Strawberries can be substituted for raspberries. This is very low in saturated fat.
Makes 8 servings
3 tablespoons raspberry wine vinegar
3 tablespoons raspberry jam
1/4 cup canola oil
8 cups fresh spinach, washed, stemmed, and torn into pieces
1/4 cup coarsely chopped macadamia nuts
1 cup fresh raspberries
3 kiwis, peeled and sliced
1. Combine vinegar and jam in food processor or blender. Add oil in thin stream, blending well; set aside.
2. Carefully toss fresh spinach, nuts, raspberries, and kiwis with the dressing. Serve immediately.
Nutritional information per serving
Calories 145, Protein (g) 2, Carbohydrate (g) 13, Fat (g) 10, Calories from Fat (%) 61, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 0, Sodium (mg) 26 Diabetic Exchanges: 0.5 fruit, 0.5 other carbohydrate, 2 fat
Causes Holly Clegg Supports
American Diabetes Association...proceeds from my Holly Clegg Trim & Terrific Diabetic Cooking go to fight diabetes.
America's WETLANDS FOUNDATION...