Harvest Salad

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can’t find walnut oil, olive oil may be substituted.” Harvest Salad – You must try this recipe.

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15 m

6 Servings

  338 cals


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

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange walnuts in a single layer on a baking sheet.
  3. Toast in oven for 5 minutes, or until nuts begin to brown.
  4. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  5. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt.
  6. Pour over the salad just before serving, and toss to coat.
  7. Enjoy! 🙂


Nutrition Facts

Per Serving: 338 calories; 27.1 g fat; 22.1 g carbohydrates; 6.7 g protein; 8 mg cholesterol; 207 mg sodium.


Recipe by: Tiffany, Photo Credit: Molly Elliott (flickr)


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