Spinach Salad With Bow Tie Pasta

• FOR THE VINAIGRETTE:
• 1/4 cups Red Wine Vinegar
• 1/2 cups Olive Oil
• 2 Tablespoons Chopped Fresh Basil Leaves (or 1 1/2 Teaspoon Dried Basil)
• 2 Tablespoons Brown Sugar
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt And Pepper, Or To Taste
• _____
• FOR THE SALAD:
• 10 ounces, weight Bag Of Baby Spinach
• 1/2 cups Candied Almonds Or Pecans
• 1/2 cups Dried Cranberries
• 1 cup Chopped Grape Tomatoes, Seasoned With Salt And Pepper
• 1/2 blocks (8 Oz. Block) Tomato/basil Flavored Feta Cheese, Blue Will Work Too
• 1-1/2 cup Chopped Apple (any Crispy, Firm Apple Will Do)
• 1/2 bags (or 8 Ounces) Bow Tie Pasta, Cooked, Drained And Cooled (tri-color Is Pretty If You Can Find Them)

1. For the vinaigrette: Whisk all the ingredients together. Place in the refrigerator until ready to use.
2. For the salad: Add all of the salad ingredients together in a large bowl. When ready to serve, toss with vinaigrette.

vinaigrette, ubc, olive oil, fresh basil, brown sugar, garlic, salt, salad, spinach, pecans, cranberries, grape tomatoes, blocks, apple, tie pasta

Taken from tastykitchen.com/recipes/salads/spinach-salad-with-bow-tie-pasta/ (may not work)