After last week's BBQ Chicken Salad I had about half a huge container of mixed greens leftover, as well as blue cheese and peach preserves. What better to make with it then another arranged salad, this time a Harvest Salad.
I made the dressing with some of the leftover peach preserves from the previous salad since we already had it on hand. It was delicious but I know the raspberry would also be wonderful. I think this salad will be making a regular appearance on our table. I love the combination of salty, sweet and tangy from the various ingredients.
Recipe from Allrecipes.com
1/2 cup chopped walnuts
Mixed greens, baby spinach or arugula
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado, peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (peach also works well)
2 tablespoons red wine vinegar
1/3 cup olive oil
Salt and pepper, to taste
Preheat oven to 375 degrees. Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
Arrange the greens, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion on a plate.
In a small bowl, whisk together jam, vinegar, oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.