Spinach Salad With Pecans And Sun-Dried Tomato - cooking recipe

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

Preparation

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