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Harvest Salad

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Serves 6 | Prep Time | Cook Time

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Ingredients You'll Need

1/2 cup walnuts
1 bunch spinach, rinsed
1/2 cup dried cranberries
1/2 cup Blue Cheese, low-fat
2 tomatoes
1 avocado, diced
1/2 red onion
2 Tbsp red raspberry preserves
2 Tbsp red wine vinegar
1/3 cup walnut oil
fresh ground black pepper, to taste
salt, to taste


Preheat oven to 375.

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 salad just before serving and toss to coat.

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