Easter is this weekend… and if you’re celebrating, have you figured out what will grace your Easter dinner table? This year, we will be spending it with the Baron’s family and I’m sure it will be a delicious meal as it always is. All this week I’ll be sharing some dishes that will surely be welcomed on any dinner table for Eeaster or anytime! Since we are in the midst of spring, a colorful salad is a great way to incorporate fresh vegetables. One of our favorite salads involves something sweet, savory, crunchy and creamy. This Harvest Salad brings together tender spinach greens with sweet dried cranberries, savory blue cheese, crunchy walnuts and creamy avocadoes that are tied together with a raspberry vinaigrette. If this doesn’t get folks to enjoy eating spinach, I don’t know what will!…
The Baron’s sister, Jen, usually brings a great salad to our holiday dinners. She has brought this salad quite a few times, with a few tweaks every now and then. However, the dressing and the combination of a fruit, cheese and nuts always are incorporated. Even the Baron’s dad who isn’t a huge salad fan definitely loves this salad. I especially like the raspberry vinaigrette, that’s made with raspberry jam, oil, and red wine vinegar. Simply combine the dressing ingredients in a covered jar, shake and voila – dressing in seconds!
1/2 cup chopped walnuts
3 cups baby spinach
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1.2 red onion, thinly sliced
2 tablespoons red raspberry jam (with or without seeds)
2 tablespoons red wine vinegar
1/3 cup canola oil
salt and freshly ground black pepper to taste
Combine the salad ingredients in a large bowl, tossing to distribute evenly.
In a covered jar or bowl, shake or whisk together the dressing ingredients. Pour over the salad or serve on the side.