Craisin and Spinach Salad
- 10 ounces Baby Spinach
- 12 cup pecans, toasted chopped
- 12 cup craisins
- 34 cup extra virgin olive oil
- 3 tablespoons Splenda sugar substitute or 3 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon heaping sour cream
- 12 teaspoon Dijon mustard
- Toast Pecans in a oven @ 350 for 5-10 minute when cooled chop and set aside.
- Mix olive oil, splenda,Balsamic vinegar, Sour Cream and Mustard together and set aside.
- Put Spinach into a bowl, add Pecans and craisins toss, add dressing toss again and serve!
spinach, pecans, craisins, extra virgin olive oil, splenda sugar substitute, balsamic vinegar, sour cream, mustard
Taken from www.food.com/recipe/craisin-and-spinach-salad-201978 (may not work)