Spinach Salad With Pecans and Sun-Dried Tomato

My version of the spinach salad served at a local restaurant. My favourite.

• Ready In: 20 mins
• Serves: 2

Ingredients

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

Directions

1. Saute the mushrooms, set aside and keep warm.
2. Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
3. Add warm mushrooms, lightly toss again.
4. Add vinegar/oil mixture, toss to coat.
5. Serve immediately.
6. The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.