| 76 | 77 | 78 | 79 | 80 |
| 1 | 39 | 79 | 118 | 157 |
|
Harvest Salad
1
1
1
2
1
1
2
2
1
bunch spinach, rinsed and torn into bite−size pieces
/2 cup dried cranberries
/2 cup crumbled blue cheese
tomatoes, chopped
avocado − peeled, pitted and diced
/2 red onion, thinly sliced
tablespoons red raspberry jam (with seeds)
tablespoons red wine vinegar
/3 cup walnut oil
freshly ground black pepper to taste
salt to taste
In a large bowl, toss together the spinach, cranberries, blue cheese,
tomatoes, avocado and red onion. Set aside.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
Taste, and adjust amounts to suit your liking. Pour over the salad and toss
to coat.
E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email Us
Harvest Salad
70
Page
Quick Jump
|