Harvest Salad

This was my other contribution to our Labor Day BBQ. I loved the combination of flavors from the ingredients...nothing like a good green salad! (and it's from All Recipes)

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 (I used olive oil)
black pepper to taste
salt to taste

Preheat oven to 375 degrees F.
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.


Chicago Cuisine Critique said...

Yum! Some of my favorite ingredients all wrapped up into a salad. I will definitely have to try this one out. :)

Lanie said...

Yummy! I linked to this in my Friday Favorites...