2 tbsp. raspberry vinegar
2 tbsp. raspberry jam
1/3 c. vegetable oil
8 c. spinach, rinsed, stemmed and torn into pieces
3/4 c. coarsely chopped macadamia nuts
1 c. fresh raspberries
3 kiwifruit, peeled and sliced

Combine vinegar and jam in blender; add oil in a thin stream, blending well. Toss spinach, half of the nuts, half of raspberries and half of kiwi with dressing on a platter or flat salad bowl. Top with remaining nuts, raspberries and kiwis.