Raspberry Tossed Salad

4 cups torn red leaf lettuce
1 package (5 ounces) spring mix salad greens
1 cup fresh raspberries
1 cup sliced fresh mushrooms
1/2 cup julienned red onion
1/4 cup crumbled feta or blue cheese
1/2 cup pecan halves, toasted
2 tablespoons 100% raspberry fruit spread, melted
2 tablespoons raspberry vinegar
2 tablespoons canola oil
1/8 teaspoon salt
Dash pepper

In a salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the fruit spread, vinegar, oil, salt and pepper; shake well. Pour over salad; toss gently to coat.

Yield: 8 servings

Nutritional Analysis: One serving (1 1/2 cups) equals 102 calories, 7 gm fat (1 g saturated fat), 4 mg cholesterol, 108 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein.

Diabetic Exchanges: 1 1/2 fat, 1 vegetable.