Spinach Salad with Pecans and Sun Dried Tomato

Ingredients

• 1/2 cup sauteed mushroom
• 2 cups packed fresh spinach
• 2 tablespoons toasted roughly chopped pecans
• 2 tablespoons sun-dried tomatoes, in oil,drain slightly,on paper towel and chop
• 2 tablespoons good balsamic vinegar
• 2 tablespoons raspberry flavoured olive oil
• salt and pepper

Directions

1. 1

   Saute the mushrooms, set aside and keep warm.

2. 2

   Place spinach, pecans and chopped sundried tomatoes in a medium bowl, toss evenly.

3. 3

   Add warm mushrooms, lightly toss again.

4. 4

   Add vinegar/oil mixture, toss to coat.

5. 5

   Serve immediately.

6. 6

   The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.