Total Time
Prep 10 mins
Cook 0 mins

Ingredients Nutrition


  1. In a large bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocado and red onion; set aside.
  2. In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
  3. Taste, and adjust amounts to suit your liking.
  4. Pour over the salad and toss to coat.
Most Helpful

Beautiful, and delicious to boot! There was not a scrap left after my party. Could not find raspberry jam with seeds, so used jam without seeds - do not use preserves as it does not "melt" as it should. This will definitely become one of my standard salads.

LorenLou October 19, 2003

This is a great salad. I followed another reviewer and added walnuts. The flavors all go really well together, except I think for us the tomatoes did not.

Maito February 15, 2010

I love this salad because it is both beautiful to look at and tantilizing for the taste buds. I usually use bagged baby spinach, sweet onions, and feta cheese because I keep them on hand. My DD loves the dressing so much that I keep it made up in a jar in the refrigerator for anytime use. The recipe that I originally found had slightly different PROPORTIONS: 6 tBS. JAM, 4 tBS. VINEGAR AND 2/3 CUPS OIL, WITH EVERYTHING ELSE THE SAME. We LIKE THIS BETTER THAN ANY RASPBERRY VINAGRETTE FROM THE Store.

Donna Matthews February 23, 2005