Harvest Salad With Raspberry Walnut Vinaigrette Recipe 41

WALNUT RASPBERRY SALAD AND RASPBERRY VINAIGRETTE

Steps:

• In a large bowl whisk together preserves, oil and vinegar. Season with salt and pepper.
• Add spinach and onion and toss gently to coat with dressing. Add raspberries and walnuts and toss very lightly again. Serve immediately.

HARVEST SALAD

Steps:

• 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.
• 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.

WONDERFUL RASPBERRY WALNUT DINNER SALAD

Steps:

• In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

HARVEST SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
• Arrange greens on individual plates.
• Top with some of each; apple, walnuts and cheese.
• Drizzle lightly with dressing.
• For the dressing, combine all the ingredients in a jar and shake until well blended.