Spinach with Walnuts and Blue Cheese
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| Salad: | |
| 1/2 cup walnuts, unsalted | Chopped |
| 8 cups fresh spinach | Washed |
| 1/2 cup dried cranberries | |
| 1/4 cup blue cheese | Crumbled |
| 1 avocado | Washed, peeled, pitted and diced |
| 1/2 red onion | Washed, peeled and thinly sliced |
| Dressing: | |
| 2 tablespoons red raspberry jam | |
| 1/4 cup red wine vinegar | |
| 3 tablespoons olive oil | |
| 1 tablespoon Dijon mustard | |
| 1 clove garlic | Washed, peeled and minced |
| Salt and pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl toss together, spinach, walnuts, cranberries, blue cheese, avocado and red onion. | |
| 2 | In a small bowl whisk together jam, vinegar, oil, mustard, and garlic. | |
| 3 | Pour over the salad and toss. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
