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Salads - Soups - Sidedishes
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None
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Ingredients |
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1/2 cup chopped walnuts
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1 bag baby spinach
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1/2 cup dried cranberries
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1/2 cup crumbled blue cheese
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2 tomatoes, chopped
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1 avocado, peeled, pitted and diced
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1/2 red onion thinly sliced
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Ken's raspberry vinagrette dressing
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Instructions |
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Toast walnuts in oven at 375 degrees or on the stovetop till they
just begin to brown.
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In a large bowl, toss together the spinach, walnuts, cranberries,
blue cheese, tomatoes, avocado and onion.
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Dress salad and serve immediately.
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Originally Submitted
2/20/2011
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You can add this Harvest Salad recipe to your own private DesktopCookbook.
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