"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

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Harvest Salad Recipe

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This recipe for Harvest Salad, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Aunt Teresa
Category:
Category:
Ingredients:  
Ingredients:  
½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces (I mix half spinach and half romaine.)
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced

Dressing:
2 Tbsp. red raspberry jam (with seeds)
2 Tbsp. red wine vinegar
⅓ cup walnut oil
freshly ground black pepper
salt to taste
Directions:
Directions:
1. Preheat oven to 375º. 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a great salad and especially good for Thanksgiving. It is also very colorful. You can use store bought raspberry vinaigrette if you desire.

 

 

 

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