Summer Harvest Salad Recipes

Steps:

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

Steps:

• Prepare macaroni, per package, adding the broccoli during the last 4 min of the cooking time; Drain.
• In a large bowl, combine the macaroni/broccoli with the shrimp, tomato, spinach and onion --.
• In a small bowl, combine the salad dressing, italian seasoning, salt and red pepper flakes --.
• Add this mixture to the pasta mixture and toss to coat well; garnish with the egg.
• Cover and chill 2 hours; toss again before serving.
• NOTE: this is a very light salad, hence the small amount of dressing -- the dressing is only intended to enhance the salad, not to drown it ;-).
• NOTE: prep time covers the veggie chopping and pasta cooking; cooking time covers the assembly and chilling of the salad.