Harvest Salad
We're all about sharp mustard vinaigrette paired with creamy feta and toasted almonds, but looking for more ways to get your serving of greens?
Recipe Summary Harvest Salad
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Ingredients | Baby Spinach Salad Recipes Easy½ cup chopped walnuts1 bunch spinach, rinsed and torn into bite-size pieces½ cup dried cranberries½ cup crumbled blue cheese2 tomatoes, chopped1 avocado - peeled, pitted and diced½ red onion, thinly sliced2 tablespoons red raspberry jam (with seeds)2 tablespoons red wine vinegar⅓ cup walnut oilfreshly ground black pepper to tastesalt to tasteDirectionsPreheat 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.Info | Baby Spinach Salad Recipes Easyprep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
TAG : Harvest SaladSalad, Green Salad Recipes, Spinach Salad Recipes,
