Spinach and Raspberry Salad

2 Tablespoons raspberry vinegar
2 Tablespoons raspberry jam
1/3 cup vegetable oil
8 cups torn spinach
1 cup fresh raspberries -- divided
3/4 cup chopped pecans -- divided
3 kiwi fruit -- sliced

For the dressing, whisk the raspberry vinegar (you may use red wine vinegar if you like) and raspberry jam in a medium mixing bowl. Add the oil gradually, whisking constantly until smooth. For the 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 for a flavor change.

Per Serving (excluding unknown items): 199 Calories; 17g Fat (72.1% calories from fat); 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.