Living 2 Eat |

My friend, Mary, introduced me to this salad a couple of years ago. Everyone I’ve ever made it for raves and asks for the recipe, and every time I make it I think of Mary. I add toasted almonds or walnuts and sometimes I skip the tomatoes or avocados if I don’t have them on hand ~ the salad is still stellar.  Don’t skip this Raspberry Dressing, it’s one of the best I’ve ever tasted.

Blue Moon Salad

2 bunches of spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

1 cup crumbled blue cheese

4 tomatoes, chopped

2 avocadoes - peeled, pitted and diced

1 red onion, thinly sliced

4 tablespoons red raspberry jam (with seeds)

4 tablespoons red wine vinegar

2/3 cup walnut oil

freshly ground black pepper

salt

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.

Delicious!