Harvest Salad
By Brie
"Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted."
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1/2 cup chopped walnuts or pine nuts or pecans or almonds
- 1 bunch spinach, rinsed and torn into bite-size pieces & arugula
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese
- 2 tomatoes, chopped(can omit or sub grape or cherry tomatoes)
- 1 avocado - peeled, pitted and diced
- 1/2 red onion, thinly sliced
- 2 tablespoons red raspberry jam (without seeds)
- 2 tablespoons red wine vinegar
- 1/3 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
Details
Preparation
Step 1
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.
Review this recipe