Harvest Salad with Red Raspberry Vinaigrette Dressing

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• 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

• 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.