"Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted."more
cup chopped walnuts or pine nuts or pecans or almonds
bunch spinach, rinsed and torn into bite-size pieces & arugula
cup dried cranberries
cup crumbled blue cheese
tomatoes, chopped(can omit or sub grape or cherry tomatoes)
avocado - peeled, pitted and diced
red onion, thinly sliced
tablespoons red raspberry jam (without seeds)
tablespoons red wine vinegar
cup walnut oil or olive or sesame
freshly ground black pepper to taste
salt to taste.
P.S. Can add diced chicken or bacon
Can substitute apples for cranberries
Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. 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.