Spring Salad

      This salad is for your spring break days,you can enjoy eating it with every meal,it is the harvest colorful salad, it comes up with spring spirit...I like it becouse I can change ingredients around...Sooo ENJOY... it is the Spring Break...

Ingredients

• 1/2 cup chopped walnuts
• 1 bunch baby spinach
• 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
• 1/4 cup walnut oil(you can use olive oil instead)
• 2 tablespoons red raspberry jam (with seeds)
• 2 tablespoons red wine vinegar
• freshly ground black pepper to taste
• salt to taste

Directions

1. 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.
2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.