Harvest Salad
Talk about YUM! Everything about this salad I love. The perfect balance of sweet, salty, tangy, crunchy, soft, it is so delicious!
Time: 15 minutes
Makes: 4-6 servings
From: Allrecipes.com
Ingredients:
1/2 cup chopped walnuts (I sugared them in a pan)
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
Dressing:
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil (I used olive oil)
freshly ground black pepper to taste
salt to taste
Directions:
Preheat oven to 375 degrees F. Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. (I sugared my walnuts in a pan instead of baking them)
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil (I used olive oil)
freshly ground black pepper to taste
salt to taste
Directions:
Preheat oven to 375 degrees F. Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. (I sugared my walnuts in a pan instead of baking them)
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
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