½ cup walnuts, chopped
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup blue cheese, crumbled
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
½ red onion, thinly sliced
2 tbsp red raspberry jam, with seeds
2 tbsp red wine vinegar
⅓ cup walnut oil , or olive oil
freshly ground black pepper , to taste
salt , to taste
Preheat oven to 375 degrees F.
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.
Sugar: 36g
:
Calcium: 406mg
Calories: 1016kcal
Carbohydrates: 66g
Cholesterol: 25mg
Fat: 81g
Fiber: 16g
Iron: 7mg
Potassium: 1983mg
Protein: 20g
Saturated Fat: 14g
Sodium: 628mg
Vitamin A: 17370IU
Vitamin C: 78mg
