Winter Wilted Spinach Salad With Cranberry Balsamic Dressing

• FOR THE SALAD:
• 1 whole Small Red Onion
• 8 cups Baby Spinach Leaves
• 1/2 cups Chopped Pecans, Plus More To Sprinkle Over Salad
• 1/2 cups Dried Cranberries
• 1 pinch Salt
• Freshly Ground Black Pepper, To Taste
• FOR THE DRESSING:
• 1 can (6 Oz. Size) Jellied Cranberry Sauce
• 1 Tablespoon Orange Juice
• 1/2 cups Bottled Balsamic Vinaigrette Dressing

1. Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry. Place the soaked onion slices, spinach, pecans, and cranberries in a large mixing bowl. Toss together with a large pinch of salt.
2. For the dressing, in a saucepan, heat the cranberry sauce, orange juice and balsamic dressing on high heat until the cranberry sauce has melted. Pour the dressing over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, and pepper. Serve on a platter and sprinkle with pecans.
3. Note:
4. Tossing this salad with the hot dressing causes it to wilt just enough to soften and bring out a bright green color in the spinach.

salad, red onion, pecans, cranberries, salt, freshly ground black pepper, dressing, cranberry sauce, orange juice, bottled balsamic vinaigrette

Taken from tastykitchen.com/recipes/salads/winter-wilted-spinach-salad-with-cranberry-balsamic-dressing/ (may not work)