Recipe by Marlene M.
Everyone at a recent potluck (including me) was asking for this recipe.
Top Review by *Parsley*
Perfect autumn salad! I made this as written, but decreased the oil to a little less than 1/2 cup. The sour cream (I used light) makes the dressing thick and creamy; it clings well to the spinach leaves. While the dressing IS delicious, it's appearance is a bit odd; it looks much like chocolate syrup. But don't be put off by the looks of it..... it's terrific! Thanx for sharing.
- 10 ounces Baby Spinach
- 1⁄2 cup pecans, chopped & toasted
- 1⁄2 cup craisins
- feta cheese, crumbled
- 3⁄4 cup extra virgin olive oil
- 3 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 tablespoon sour cream
- 1⁄2 teaspoon Dijon mustard