A light, sweet salad packed with vitamins and nutrients
|¾ Cup||Extra Virgin Olive Oil|
|¼ Cup||Raspberry Wine Vinegar|
|¼ Cup||Granulated Splenda (or 4 packets)|
|½ tsp||Black Pepper|
|2 Cups||Fresh Raw Spinach|
|2 Tbsp||Raspberry Vinaigrette|
|¼ Cup||Fresh Raspberries|
|1 Tbsp||Sliced Almonds, lightly toasted|
Combine all the vinaigrette ingredients in a small jar with a tight fitting lid and shake vigirously to combine.
Wash and dry spinach. Coat with 2 Tbs of the vinaigrette. Top with fresh raspberries and amonds.
Vinaigrette is one carb for 2 Tbsp. The whole salad with dressing is 8 Carbs.