Annie's Scrumptious Maple Pecan Spinach Salad W/Maple Dressing

• 1 (12 ounce) package baby spinach leaves (very fresh)
• 1 red onions (chopped) or 1 other mild sweet onion (chopped)
• 1 jicama, cut into match sticks (let sit in ice water awhile, to crisp)
• 1 sweet red pepper (chopped)
• 34 cup carrot, cut into matchsticks
• 1 cup cherry tomatoes, cut into halves (preferably vine ripened)
• 1 cup toasted pecans (whole or chopped)
• 34 cup pure maple syrup
• 1 teaspoon salt
• 12 cup rice vinegar (I use brown rice vinegar)
• 1 cup canola oil (other mild flavored vegetable oil OK)
• 1 12 teaspoons ground mustard

1. FOR SALAD: Mix all vegetable ingredients together in large bowl.
2. MAPLE DRESSING INSTRUCTIONS: In a blender, food processor or with hand held immersion blender, combine maple syrup, salt, rice vinegar, canola oil, and ground mustard.
3. Blend 1 minute or until well mixed.
4. Yields 2 Cups TO TOAST PECANS: Place whole pecans on baking sheet in single layer, toast in 350 degree oven for 10 minutes, stirring a couple times during toasting time.
5. Let cool TO ASSEMBLE: Serve salad in individual bowls or salad plates.
6. Sprinkle with desired amount of pecans.
7. Top with desired amount of Maple dressing.

baby spinach, red onions, jicama, sweet red pepper, carrot, cherry tomatoes, pecans, maple syrup, salt, rice vinegar, canola oil, ground mustard

Taken from www.food.com/recipe/annies-scrumptious-maple-pecan-spinach-salad-w-maple-dressing-91176 (may not work)