In a large bowl, combine the lettuce, grapes, cheese and pecans. Toss.
In a small bowl, whisk together the raspberry jam, red wine vinegar, olive oil, salt and pepper. Cover and refrigerate both bowls until ready to serve. Just before serving, pour the dressing into the salad bowl and toss until coated.
Calories: 456.12kcal | Carbohydrates: 47.44g | Protein: 4.65g | Fat: 28.36g | Saturated Fat: 6.14g | Cholesterol: 8.69mg | Sodium: 159.11mg | Fiber: 2.04g | Sugar: 34.22g
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