Avocado Raspberry Spice Salad

This is so easy and pretty. Adapted from Great American cookbook. Great as a before dinner salad, and elegant enough for an entrée. Feel free to dress it up with some of your favorite ingredients.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  slices bacon, cooked till crisp, crumbled and set aside
• 1⁄4 cup  seedless raspberry jam
• 3  tablespoons  vegetable oil
• 2 1⁄2 tablespoons white wine vinegar
• 3⁄4 teaspoon lemon pepper seasoning
• 3⁄4 teaspoon seasoning salt
• 2 1⁄2 cups  shredded napa cabbage
• 1 1⁄2 cups  shredded red cabbage
• 2  medium tomatoes, cut into wedges
• 1⁄2 medium cucumber, thinly sliced
• 1  avocado, cubed
• 2  tablespoons  chopped green onions
• 1⁄4 cup  finely shredded monterey jack cheese (or more, as needed)

Directions

1. In a lidded container, combine raspberry jam, oil and vinegar, lemon pepper seasoning, and seasoned salt; blend well.
2. On four individual serving plates, arrange napa and red cabbages.
3. Decoratively arrange tomatoes, avocados, and cucumbers on top.
4. Sprinkle the crumbled bacon and jack cheese on top of the salad, either together or separately.