2 c. unsweetened raspberries
1/3 c. sugar
1/3 c. vegetable oil
2 tbsp. white wine vinegar or cider vinegar
1/4 tsp. Worcestershire sauce (optional)
1 pkg. (6 oz.) fresh baby spinach
1 small red onion, thinly sliced and separated into rings
1/2 to 1 c. crumbled feta cheese
1/2 c. chopped walnuts

In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce; cover and process until smooth. In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.

Yield: 8 servings.