My sweet 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.
Thanks Mary for sharing your wonderful recipes!
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
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.