Spinach Salad With Cranberry And Maple Vinaigrette - cooking recipe

Ingredients

8 cups spinach leaves, loosely packed
1/2 cup toasted pecans
1/2 cup dried cranberries
1/2 small red onion, thinly sliced
1/4 cup cider vinegar
1/4 cup cranberry juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
salt and pepper
3/4 cup vegetable oil

Preparation

Wash and dry the spinach leaves. Place on a large serving platter. Sprinkle the pecans, cranberries, and onion rings on top of spinach.
Place the vinegar, cranberry juice, maple syrup, Dijon mustard, salt and pepper in a jar with a tight-fitting lid. Shake or whisk until well combined.
Add the vegetable oil and shake again. Just before serving, shake the vinaigrette once more and pour it over the salad.