Spinach, Raspberry, And Toasted Pecan Salad

• Salad
• 6 ounces Baby Spinach
• 1 whole avocado, chopped
• 5 -6 green onions, finely chopped
• 1 cup fresh raspberry
• 1/2 cup chopped pecans
• Dressing
• 3 tablespoons raspberry preserves
• 1 teaspoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil

1. Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
2. Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
3. Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
4. Top with dressing and serve immediately.

salad, spinach, avocado, green onions, fresh raspberry, pecans, dressing, raspberry preserves, balsamic vinegar, red wine vinegar, mustard, extra virgin olive oil

Taken from www.food.com/recipe/spinach-raspberry-and-toasted-pecan-salad-246115 (may not work)