Harvest Salad Recipes

HARVEST SALAD

Harvest Salad image

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

FALL HARVEST SALAD

Fall Harvest Salad image

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! -Taste of Home Cooking School

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

VINAIGRETTE:
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons minced chives
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half cream
SALAD:
1 tablespoon butter
1 cup pecan halves
1 tablespoon sugar
2 medium pears, thinly sliced
2 cups torn leaf lettuce

Steps:

In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.

Nutrition Facts :

HARVEST SALAD

Harvest Salad image

Make and share this Harvest Salad recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 10m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch spinach, rinsed and torn into bite-size pieces
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 raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
fresh ground black pepper
salt

Steps:

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.

Nutrition Facts : Calories 212.3, Fat 17.6, SaturatedFat 3.4, Cholesterol 7.2, Sodium 179.3, Carbohydrate 11.4, Fiber 3.9, Sugar 4.8, Protein 4.5

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