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Valentine's Appetizers

Raspberry Spinach Salad

  • 3 Tablespoons Raspberry Vinegar
  • 2 Tablespoons Raspberry Jam
  • 1/3 Cup Vegetable Oil
  • 8 Cups Spinach, rinsed, stemmed and torn into pieces.
  • 3/4 Cup coarsely chopped toasted almond slices
  • 1 Cup Fresh Raspberries
  • 3 Kiwis, peeled and sliced
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.


Lover's Caviar
  • 1 small cucumber, scrubbed and-trimmed
  • 1/3 cup sour cream
  • 1 tsp dried dill weed
  • Freshly ground black pepper-to taste
  • 1 jar red salmon caviar
  • Fresh dill sprigs
  • 8 thin slices whole-wheat-bread
  • Butter or margarine
Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 tsp caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts.


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