A spinach salad with cranberries and blue cheese is served with a raspberry vinaigrette.
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 2servings, or 4 servings as a side salad
Author Deborah Harroun
Ingredients
Dressing
2tablespoonsraspberry jam
2tablespoonsred wine vinegar
1/3cupoilwalnut, olive or vegetable works
salt and pepperto taste
Salad
1/2cupchopped pecans
2cupsspinachtorn into bite sized pieces
2cupsbaby greens
1cupcooked chickencut into bite sized pieces
1/2cupdried cranberries
1/2cupcrumbled blue cheese
2tomatoeschopped
1avocadopeeled, pitted and sliced
1/2red onionthinly sliced
Instructions
Make the dressing:
In a small bowl, whisk together the jam and vinegar. Slowly whisk in the oil until combined. Season to taste with salt and pepper.
Make the salad:
Preheat the oven to 375F. Arrange the pecans in a single layer on a baking sheet and toast until they start to brown, about 5 minutes.
In a large bowl, toss together the pecans, spinach, greens, chicken, cranberries, blue cheese, tomatoes, avocado and red onion. Serve with the dressing.