1 bunch fresh spinach
1 avocado, peeled, pitted and sliced
1/4 cup chopped red onion
1/2 cup raspberries
1/4 cup seeded and finely chopped jalapenos
1/4 cup balsamic vinegar
1 tablespoon pine nuts (can be substituted with slivered almond or walnuts)
Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.
Raspberry Jazz can be substituted for the raspberries and jalapenos.
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