Spinach Salad With Pecans and Sun-Dried Tomato

Ingredients

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

Equipment

• bowl
• whisk

Directions

1. Saute the mushrooms, set aside and keep warm.2
2. Place spinach, pecans and chopped sun-dried 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. Whisk small amount, taste, and adjust to your liking.