Harvest Salad recipe
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- ½ cup chopped walnuts 1 bunch spinach, rinsed and torn into bite-size pieces ½ cup dried cranberries ½ cup crumbled blue cheese 2 tomatoes, chopped 1 avocado - peeled, pitted and diced ½ red onion, thinly sliced 2 tablespoons red raspberry jam (with seeds) 2 tablespoons red wine vinegar ⅓ cup walnut oil freshly ground black pepper to taste salt to taste
Nutrition Info
- 338.4 caloriescarbohydrate: 22.1 gcholesterol: 8.4 mgfat: 27.1 gfiber: 5.4 gprotein: 6.7 gsaturatedFat: 4.6 gservingSize: -sodium: 206.7 mgsugar: 12.7 gtransFat: : -unsaturatedFat: : -
Directions Harvest Salad
Directions
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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.