Spinach Salad
2 (10oz.) packages Spinach Leaves, cleaned and tough stem
pulled off of leaf. It runs up through the leaf, you kind of
have to peal it off
1/2 of large flat Red Onion, peeled and sliced thin
2/2 cup Pecans, coarsely chopped and toasted in a dry
skillet for a few minutes. stirring 1 can well drained
Mandarin Oranges 1 cup sliced Strawberries
3/2 cup sliced Celery
4/3 cup Olive Oil 6 Tbsp. Raspberry Vinegar, or to taste
In a shallow bowl, toss spinach, onions, pecans and fruit
together gently. Mix together olive oil, raspberry vinegar
and a little salt. Drizzle over salad and toss gently until
salad is coated with the dressing. Serves 8 BonApetite'
PattyG from Missouri
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