Shelly's Recipe

HARVEST SALAD WITH RASPBERRY WALNUT VINAIGRETTE

Category: Salad

1/2 cup toasted walnuts, chopped
6 oz baby spinach, rinsed and dried
1/2 cup dried cranberries
1/2 cup crumbled blue cheese or feta
2 tomatoes, chopped
1/2 red onion, thinly sliced

For the Raspberry Walnut Vinaigrette:
2 tbsp red raspberry jam (with seeds)
2 tbsp red wine vinegar
1/4 cup walnut oil or extra virgin olive oil
Salt and freshly ground black pepper, to taste

To toast the walnuts, preheat oven to 375. Arrange walnuts in a single layer on a baking sheet. Toast in the oven for 5 minutes, or until the walnuts begin to brown.

In a large bowl or separate serving bowls, toss together spinach, cranberries, cheese, tomato, and red onion.

Combine raspberry jam and red wine vinegar in a food processor. With the motor running slowly add in the oil. Season to taste with salt and pepper. (This can be done by hand with a whisk but the dressing will easily separate.) Drizzle dressing over the salad and serve.