Harvest Salad Recipe

Ingredients
<br>- 1/2 cup chopped walnuts
<br>- 1 bunch spinach, rinsed and torn into bite-size pieces
<br>- 1/2 cup dried cranberries
<br>- 1/2 cup crumbled blue cheese
<br>- 2 tomatoes, chopped
<br>- 1 avocado - peeled, pitted and diced
<br>- 1/2 red onion, thinly sliced
<br>- 2 tablespoons red raspberry jam (with seeds)
<br>- 2 tablespoons red wine vinegar
<br>- 1/3 cup walnut oil
<br>- freshly ground black pepper to taste
<br>- salt to taste
<br><p></p>Directions
<br>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.
<br>step 2: In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
<br>step 3: 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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Ingredients
- 1/2 cup chopped walnuts
- 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
- 2 tablespoons red raspberry jam (with seeds)
- 2 tablespoons red wine vinegar
- 1/3 cup walnut oil
- freshly ground black pepper to taste
- salt to taste

Directions
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.
step 2: In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
step 3: 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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