Ingredients: 2 Tablespoons Raspberry Vinegar 2 Tablespoons Jok N Al Sugarfree Raspberry Jam 3-6 drops liquid sweetener (Splenda is best) 1/3 cup light olive oil 8 cups Spinach, rinsed, stemmed and torn into pieces 3/4 cup coarsely chopped Macadamia nuts or toasted almond slices 1 cup Fresh Raspberries 1/4 cup finely chopped celery hearts Dressing: Combine vinegar and jam in blender or small bowl. Add Splenda and mix well. Add oil in thin stream, blending well. Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the celery and the dressing. Top with the remaining ingredients (nuts, raspberries and celery.) Serve immediately. Serves 2 – 5 grams per serving.