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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted. 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). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
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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