Harvest Salad with Red Raspberry Vinaigrette Dressing

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For the Salad:
  • 1 bag fresh spinach, rinsed and torn into bite-size pieces
  • 2 large stalks of romaine lettuce, rinsed and torn into bite-size pieces
  • 2 Bartlett pears, peeled and sliced
  • 1 cup dried cranberries
  • 1 cup chopped walnuts, roasted
  • 1 cup crumbled feta cheese
  • 1 cup bacon bits
  • 2 tomatoes, diced
  • ½ red onion, thinly sliced
For the Dressing: 
  • 4 tablespoons red raspberry jam
  • 3 tablespoons red wine vinegar
  • 2/3 cup olive oil
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees. Arrange walnuts in a single layer on a baking sheet. Toast in oven 5-7 minutes, just until nuts begin to brown.
  2. In a large bowl, toss together spinach, romaine, pears, cranberries, walnuts, feta cheese, bacon bits, tomatoes and onion.
  3. In a small bowl, whisk together jam, vinegar, oil, salt and pepper. 
  4. Pour dressing over the salad just before serving and toss to coat.

Cooking With Crevolyn
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