Spinach Salad

This recipe serves:  1 2 4 6 8

1/3 cup chopped pecans
3 cups fresh spinach, cleaned and torn into bite-size pieces
1 pint cherry or grape tomatoes
1/2 red onion, thinly sliced
2 tablespoons sherry vinegar
1/2 cup Roasted Shallot Vinaigrette (see recipe)
1. Preheat the oven to 350°F.

2. Spread the pecans on a baking sheet and toast in the oven until lightly browned, about 5 minutes.

3. Whisk the sherry vinegar into the Roasted Shallot Vinaigretteand set aside.

4. Divide the spinach into 4 plates. Arrange the cherry tomatoes and red onions on top and sprinkle with the pecans.

Serving Size: about 1 cup

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