Harvest Salad

Delicious! Make plenty!


1/2 cup chopped walnuts, toasted
1 bunch spinach, rinsed and torn into bite-sized pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado, peeled, pitted, diced
1/2 red onion, thinly sliced
2 Tbl. red raspberry jam
2 Tbl. red wine vinegar
1/3 cup canola oil
salt & pepper to taste


Preheat oven to 350 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 large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In small bowl, whisk together the jam, vinegar, oil, salt & pepper ( to taste) .  Pour over the salad just before serving, and toss to coat.