Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.
Ingredients
- walnuts: 0.5 cup (chopped)
- bunch spinach, rinsed and torn into bite-size pieces: 1 piece
- cranberries: 0.5 cup (dried)
- crumbled blue cheese: 0.5 cup
- tomatoes: 2 piece (chopped)
- avocado: 1 piece (diced)
- red onion: 0.5 piece (sliced)
- red raspberry jam (with seeds): 2 Tbsp
- red wine vinegar: 2 Tbsp
- walnut oil: 0.33333 cup
- black pepper: (to taste, freshly ground)
- salt: (to taste)
Metric Conversion
Stages of cooking
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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.
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In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
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In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
