Description
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can’t find walnut oil, olive oil may be substituted.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6