SPECIAL RADICCHIO-SPINACH SALAD

When you hear of mint, chipotle pepper and honey blended together, you may wonder how it will taste. Well, prepare to be amazed. My spicy-sweet salad is simply delicious and a lovely change of pace.

—Roxanne Chan, Albany, CA

Takes: 20 min. Makes: 12 servings

• 6 cups fresh baby spinach
• 1 head radicchio, torn
• 2 cups fresh raspberries
• ½ cup raisins
• ¼ cup pine nuts, toasted
• ¼ cup thinly sliced red onion
• ¼ cup minced fresh mint
• 3 Tbsp. lime juice
• 2 Tbsp. olive oil
• 2 tsp. honey
• 1 ½ to 3 tsp. chopped chipotle pepper in adobo sauce
• ¼ tsp. salt
• ½ cup crumbled feta cheese

In a large salad bowl, combine the first 7 ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.

¾ cup: 92 cal., 5g fat (1g sat. fat), 3mg chol., 117mg sod., 11g carb. (6g sugars, 3g fiber), 3g pro. Diabetic exchanges: 1 vegetable, 1 fat, ½ fruit.