Spinach Salad With Sherried Raisins and Toasted Pine Nuts

• 1 cup dark seedless raisins
• 13 cup golden sherry wine
• 14 cup pine nuts
• 14 cup olive oil
• 2 tablespoons cider vinegar
• 12 teaspoon dried thyme leaves
• 18 teaspoon salt
• 18 teaspoon ground black pepper
• 1 (10 ounce) bagfresh Baby Spinach, rinsed (approximately 10 cups)
• 1 small red onion, thinly sliced into rings

1. In a small saucepan, combine raisins and sherry.
2. Heat to boiling; remove from heat; let raisins soak at least 20 minutes.
3. In small, nonstick skillet, toast pine nuts, stirring frequently, until lightly browned.
4. Set aside.
5. To prepare dressing, in small bowl, with wire whisk, combine oil, vinegar, thyme, oregano, salt, and pepper.
6. Stir into sherry and raisins.
7. In a large salad bowl, combine spinach, onion slices, and toasted pine nuts; toss with dressing.
8. Serve immediately.

raisins, golden sherry wine, nuts, olive oil, cider vinegar, thyme, salt, ground black pepper, red onion

Taken from www.food.com/recipe/spinach-salad-with-sherried-raisins-and-toasted-pine-nuts-513055 (may not work)