Spinach Salad With Cranberry And Maple Vinaigrette

• 8 cups spinach leaves, loosely packed
• 1/2 cup toasted pecans
• 1/2 cup dried cranberries
• 1/2 small red onion, thinly sliced
• 1/4 cup cider vinegar
• 1/4 cup cranberry juice
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• salt and pepper
• 3/4 cup vegetable oil

1. Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
2. Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
3. Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.

spinach leaves, pecans, cranberries, red onion, cider vinegar, cranberry juice, maple syrup, mustard, salt, vegetable oil

Taken from www.food.com/recipe/spinach-salad-with-cranberry-and-maple-vinaigrette-371937 (may not work)